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By Laurent MORENO

Citrus heart candies

Recipe for 5 plates, molds Kit Semisfera 01 Silikomart
Pistol the molds lightly with red cocoa butter, then apply a thin layer of dark chocolate.

By LOUIS FRANÇOIS

Plant-based Brioche

By David ALVES

Iced strawberry

By Alex Ruffinoni

Destructured lemon tart

By Arnaud LARHER

Desire" Verrine & Chocolate Shortbread

By Jean-Thomas SCHNEIDER

Old-fashioned mustard ice cream verrine

By Muriel AUBLET-CUVELIER

Souvenir d'un été joyeux

By Manon DEROUET

Macaron Végétal Dark Chocolate and Raspberry

By Manon DEROUET

Pink grapefruit dessert

By Manon DEROUET

Strawberry and basil fruit jelly

By Muriel AUBLET-CUVELIER

Gluten-free citrus and pistachio roll

By Laurent MORENO

Cake rocher

By Jean-Thomas SCHNEIDER

The red log

By Keiko NAGAE

Vent de sable lime and blackcurrant

By David ALVES

Speculoos, orange and caramel ice cream bar

By Muriel AUBLET-CUVELIER

Explosive fruit salad

By Arnaud LARHER

Maple cupcake

By Muriel AUBLET-CUVELIER

Lemon Curd & Malted Crumble

By Richard HAWKE

Breton shortbread with lemon cream

By Richard HAWKE

Strawberry & lime verrine

March 10, 2025

Launch of the OvoFree range

Louis François revolutionizes the agri-food market with OvoFree, a range of innovative alternatives to eggs, which guarantees performance, quality, cost control and a reduced environmental impact for craftsmen.

By Keiko NAGAE

Chiffon cake with matcha and rice flour

By Keiko NAGAE

Exotic Vacherin

By Laurent MORENO

Pear and wine fruit jelly

By LOUIS FRANÇOIS

Plant-based french meringue macaron shell

By LOUIS FRANÇOIS

Dark chocolate mousse

All inspirations

coverage

By LOUIS FRANÇOIS

Dark chocolate mousse

coverage

By LOUIS FRANÇOIS

Plant-based french meringue macaron shell

coverage

By Laurent MORENO

Pear and wine fruit jelly

coverage

By Keiko NAGAE

Exotic Vacherin

coverage

By Keiko NAGAE

Chiffon cake with matcha and rice flour

coverage

March 10, 2025

Launch of the OvoFree range

Louis François revolutionizes the agri-food market with OvoFree, a range of innovative alternatives to eggs, which guarantees performance, quality, cost control and a reduced environmental impact for craftsmen.

coverage

By Richard HAWKE

Strawberry & lime verrine

coverage

By Richard HAWKE

Breton shortbread with lemon cream

coverage

By Muriel AUBLET-CUVELIER

Lemon Curd & Malted Crumble

coverage

By Arnaud LARHER

Maple cupcake

coverage

By Muriel AUBLET-CUVELIER

Explosive fruit salad

By David ALVES

Speculoos, orange and caramel ice cream bar

coverage

By Keiko NAGAE

Vent de sable lime and blackcurrant

coverage

By Jean-Thomas SCHNEIDER

The red log

coverage

By Laurent MORENO

Cake rocher