NICOLAS HAELEWYN, Karamel and addiction

By his own admission, Nicolas Haelewyn fell into the caramel pot when he was small. A childhood in Normandy and grandparents who bred dairy cows has definitively sealed his fate: after a decade traveling the planet for Ladurée, the pastry chef opened his shop “Karamel Paris” last year. Meet the “Karaboss” is his Yvelines lab.

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Chef Spotlight – Kriss Harvey

Dessert master Kriss Harvey brings unique flavor combinations, avant-garde techniques, and more than twenty years of experience to the pastry menus at The Bazaar by José Andrés at the SLS Hotel in Beverly Hills.

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