Chef Middle East and Les Vergers Boiron teamed up to bring famed French pastry chef Jean-Michel Perruchon to the Middle East in April. An exclusive pastry demonstration from master Jean-Michel Perruchon helped UAE chefs add to their repertoire.
Perruchon is the director of Bellouet Conseil Pastry School in Paris, and as a winner of Meilleurs Ouvriers de France in 1993 for pastry making, is regarded as a master craftsman of his art. In a two-day event held at the International Centre for Culinary Arts in Dubai, Perruchon exhibited the latest in pastry making techniques using Les vergers Boiron products that are distributed in the region by Chef Middle East.
With his school receiving up to 1,000 students each intake, and Perruchon travelling to over 30 countries a year to educate and teach, he is an expert in showcasing products and techniques and more than 60 of the UAE’s top pastry and executive chefs came to his day one demonstration of three individual cakes and three entremets.
Using only Les vergers Boiron products, including fruit purees designed by Perruchon himself, in flavours ranging from yuzu to passionfruit, the pastry genius highlight the products’ consistency and intensity of flavours.
Day two of the event saw Perruchon take a smaller group of chefs from many of the country’s top restaurants and hotels including Nobu, Tresind, the Mandarin Oriental, and Caesars Palace, and lead them in handson demonstrations into the same dishes he had lectured on the day before.
The event was held as a thank you to Chef Middle East’s clients in the region, with the company choosing not to just sell the product and move on, but to stay involved with the education of the products it distributes in the UAE so that its customers can make the very best of them.
It’s that expertise which made so many of the UAE’s best pastry chefs come out to further their education at the intimate gathering. As well as learning techniques and tips from Perruchon, it was also a change to further expand their knowledge on Les vergers Boiron products which include an increased number of no added sugar and healthy options, something which is proving more and more important in restaurants around the world as diners change their eating habits.
With the help of chefs such as Perruchon, Les vergers Boiron is continuing to innovate in the field of frozen fruit, with new packaging designed to make it easier for chefs to make the most of their products and new flavours continuously released to improve its off ering. With more events from top chefs like Perruchon in the pipeline from Chef Middle East, the range of skills on offer in the Middle East should continue to increase.
