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This French chef is a true alchemist, constantly looking for new, original flavours. After his training at the Ritz Escoffier school in Paris, Aymeric studied aromatherapy at the Alternative Medicine College of Canada. He developped a real passion for a cuisine focused on original colours and flavours.
Following years of research, Aymeric Pataud created Délice & Sens in 2009 and released a wide range of flavour concentrates entirely made of natural and organic ingredients.
For further information: www.deliceetsens.fr
Food blogger and culinary designer, Cécile Moritel started her baking adventures by following Chef Philippe's recipes. Thanks to her gorgeous creations featuring subtle flavours and elegant decorations, she has been a regular winner of some prestigious pâtisserie contests. Cécile created a delicious strawberry and coconut dessert to celebrate MEILLEUR DU CHEF.com's 15th birthday.
Awarded 'Best French Apprentice' in 1981, Eric Léautey worked in several prestigious gastronomic restaurants before teaching at the Lenôtre training school.
This chef is also a regular guest on the French channel "France 2" and hosts a cooking show on the online platform "Cuisine TV", where he continues to use his teaching skills to share his passion.
Philippe Bertrand is a passionate pastry chef and chocolatier, and the manager of Cacao Barry's French Chocolate Academy.
He was awarded Meilleur Ouvrier de France Chocolatier Confiseur in 1996, a prestigious French title for 'best craftsman of the year for confectionery and chocolate work'.
« Pastry and chocolate work are crafts that give you the freedom to express your creativity. » Philippe Bertrand