In 2010, Hôtel de Crillon reaffirms its love for fashion and tailoring with this unique piece ‘‘Hand Stitched” created by their pastry Chef Jérôme Chaucesse.

The unique Christmas log combines the legendary flavor of crème de marrons and the tart nature of tangerines with the creamy texture of vanilla panacotta in a perfect harmony of textures. All resting on an authentic tangerine biscuit.

Delicately embroidered and topped with crunchy buttons, it thrills the eye and the palate of those who seek a touch of sweetness in the midst of a cold Paris winter.

Dutch fashion designers Viktor & Rolf decided to take the opportunity of Paris Fashion Week to celebrate the 5th anniversary of their fragrance Flowerbomb.

They threw a party at Le Meurice on March 4, 2010 which featured Grace Jones singing La vie en rose as well as the presentation of a limited-edition pastry.

The pastry, co-created by the hotel’s head chef, Yannick Alléno, and its pastry chef, Camille Lesecq, was inspired by the Flowerbomb fragrance.

French master pastry chef Gaston Lenotre, who built a worldwide empire with his gourmet dessert creations, has died at the age of 88.

NTT DoComo, the Japanese telephony operator has asked the French pastry cooker Pierre Herme NTT to imagine mobile phones inspired from its sweet foods.

Recently, I discovered an incredible pastry-shop in Paris, Pierre Hermé, where you can try some interesting flavored macarons, such as caramel with fleur de sel , passion fruit with chocolate or even rose petal cream.

(Macarons are French, meringue-like cookies made with almond flour – sometimes called luxembourgers – while Macaroons are cookies made with coconut)

Pierre Herm̩ is an artist Рan artist of pastry making - and he is known for his innovative recipes. He began his apprenticeship at Gaston Len̫tre at the age of 14, where he discovered his passion for pastry making.