{"id":5816,"date":"2015-10-19T12:02:10","date_gmt":"2015-10-19T11:02:10","guid":{"rendered":"https:\/\/www.estudiahosteleria.com\/blog\/?p=5816"},"modified":"2015-10-19T12:03:45","modified_gmt":"2015-10-19T11:03:45","slug":"mejor-pastelerias-de-paris","status":"publish","type":"post","link":"https:\/\/www.estudiahosteleria.com\/blog\/gastronomia\/mejor-pastelerias-de-paris","title":{"rendered":"Tour por las &#8216;Paris P\u00e2tisseries&#8217;"},"content":{"rendered":"<p style=\"text-align: justify;\">Par\u00eds, capital de la gastronom\u00eda por excelencia, vive hoy una verdadera Edad de Oro de la pasteler\u00eda en la que la profesi\u00f3n de artesanos pasteleros se ha elevado a la altura de la moda o el dise\u00f1o. No existe otra parte del mundo donde se pueda encontrar tal cantidad de obras de arte dulce.<\/p>\n<p style=\"text-align: justify;\">La capital cuenta con establecimientos donde verdaderos virtuosos del dulce desarrollan y evolucionan su trabajo. Las mejores materias primas, la habilidad en los gestos e inteligencia en los maridajes \u00a0marcan la diferencia cualitativa. Al pasear por las calles, plazas y barrios m\u00e1s emblem\u00e1ticos de la ciudad de la Luz no dejan de despertar nuestras papilas y nuestras pupilas con muestras de la historia y la evoluci\u00f3n gastron\u00f3mica.<\/p>\n<p style=\"text-align: justify;\">Aqu\u00ed os dejo un estudiado y enriquecedor tour por las \u201cParis P\u00e2tisseries\u201d, las mejores pasteler\u00edas de Par\u00eds, que considero de obligada visita para profesionales y apasionados de la pasteler\u00eda.<\/p>\n<p><strong>Pierre Herm\u00e9<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PierreXHermXXX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PierreXHermXXX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PierreXHermXXX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PierreXHermXXX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PierreXHermXXX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PierreXHermXXX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PierreXHermXXX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PierreXHermXXX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PierreXHermXXX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PierreXHermXXX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">A la edad de 14 a\u00f1os, Pierre Herm\u00e9 comienza su carrera junto a Gaston Len\u00f4tre. Despu\u00e9s de encabezar la pasteler\u00eda de las casas Fauchon y Ladur\u00e9e, abre su propia tienda en Tokyo y despu\u00e9s en Par\u00eds. Lejos de la pasteler\u00eda de anta\u00f1o donde el az\u00facar escond\u00eda la miseria, traslada la pasteler\u00eda al nivel del lujo inventando el concepto de \u201cpasteler\u00eda de alta costura\u201d y popularizando la idea de \u201ccolecci\u00f3n\u201d donde los pasteles est\u00e1n expuestos en los m\u00e1s bellos entornos. Es gracias a \u00e9l, que los pasteleros son finalmente admirados dentro de los c\u00edrculos de la gastronom\u00eda. Sus macarons son reputados y reconocidos en el mundo entero.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>L\u00eanotre<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LenXXtreX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-2\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LenXXtreX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LenXXtreX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LenXXtreX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LenXXtreX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LenXXtreX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-2\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LenXXtreX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LenXXtreX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LenXXtreX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LenXXtreX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Gaston Len\u00f4tre ha sido un pionero de la pasteler\u00eda de lujo. Este se propuso el reto bien conseguido de crear pasteles m\u00e1s ligeros con sabores hasta ahora inexplorados. Len\u00f4tre crea el pastel \u201copera\u201d y el \u201csucc\u00e8s\u201d. Pierre Herm\u00e9 dijo \u201cGast\u00f3n ha sacado a la pasteler\u00eda de su arca\u00edsmo\u201d. En 1957, abre su primera tienda en Par\u00eds y en 1971 se convierte en centro de formaci\u00f3n y transmisi\u00f3n importante e internacional para la nueva generaci\u00f3n de pasteleros.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ladur\u00e9e<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-3 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-3 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-3' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LadurXXeX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-3\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LadurXXeX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LadurXXeX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LadurXXeX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LadurXXeX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LadurXXeX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-3\"><img width=\"150\" height=\"132\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LadurXXeX1-150x132.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Ladur\u00e9e es internacionalmente conocida por sus <em>macarons<\/em>. Estos fueron creados por Pierre Desfontaines, primo de Ernesto Ladur\u00e9e, quien tuvo la idea a mediados del S.XX de unir dos bases de macaron con una sabrosa ganache. En el sal\u00f3n de t\u00e9 todos los colores pastel cl\u00e1sicos de la pasteler\u00eda francesa se mezclan con la est\u00e9tica verde almendra y dorado de la boutique.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Dalloyau<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-4 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-4 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-4' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DalloyauX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-4\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DalloyauX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DalloyauX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DalloyauX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DalloyauX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DalloyauX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-4\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DalloyauX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DalloyauX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DalloyauX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DalloyauX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">En 1682 los pasteleros de Dalloyau se hacen denotar por Louis XIV en la corte de Versalles. En 1802 la familia Dalloyau funda su primera casa de gastronom\u00eda con el nuevo concepto de \u201clisto para llevar\u201d. En 1820 abren su primer sal\u00f3n de t\u00e9 y en 1940, Joseph Gavillon moderniza la pasteler\u00eda inventando la Opera, verdadera revoluci\u00f3n en el mundo de la pasteler\u00eda donde los pasteles eran siempre redondos y de pisos.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Un dimanche \u00e1 Paris<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-5 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-5 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-5 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-5 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-5' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/UnXDimancheXXXXParisX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-5\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/UnXDimancheXXXXParisX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/UnXDimancheXXXXParisX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/UnXDimancheXXXXParisX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/UnXDimancheXXXXParisX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/UnXDimancheXXXXParisX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-5\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/UnXDimancheXXXXParisX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/UnXDimancheXXXXParisX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/UnXDimancheXXXXParisX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/UnXDimancheXXXXParisX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">En esta pasteler\u00eda que a su vez es un sal\u00f3n de t\u00e9 y un restaurante, el chocolate est\u00e1 presente en cada plato. Pierre Cluizel nace en una familia de chocolateros de tres generaciones y ofrece una pasteler\u00eda de dise\u00f1o.<\/p>\n<p><strong>Hugo et Victor<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-6 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-6 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-6 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-6 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-6' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HugoXetXVictorX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-6\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HugoXetXVictorX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HugoXetXVictorX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HugoXetXVictorX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HugoXetXVictorX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HugoXetXVictorX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-6\"><img width=\"150\" height=\"130\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HugoXetXVictorX2-150x130.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Amigos de infancia Hugues Pouget, chef pastelero de La Dur\u00e9e y Bristol tras ganar el Campeonato de Postres de Francia y\u00a0 junto a Sylvain Blanc, polit\u00e9cnico, crean un real respeto de temporadas y de las frutas que estas ofrecen, en las que algunas son recolectadas de su propia plantaci\u00f3n. Sus pasteler\u00edas son sobre todo un medio de magnificar las frutas en el coraz\u00f3n de sus creaciones. Su financier ha sido elegido el mejor de Par\u00eds en 2012 por le Figaro.<\/p>\n<p><strong>La P\u00e2tisserie des R\u00eaves<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-7 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-7 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-7 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-7 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-7' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXPXXtissXXrieXdesXRXXvesX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-7\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXPXXtissXXrieXdesXRXXvesX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXPXXtissXXrieXdesXRXXvesX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXPXXtissXXrieXdesXRXXvesX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXPXXtissXXrieXdesXRXXvesX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXPXXtissXXrieXdesXRXXvesX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-7\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXPXXtissXXrieXdesXRXXvesX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXPXXtissXXrieXdesXRXXvesX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXPXXtissXXrieXdesXRXXvesX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXPXXtissXXrieXdesXRXXvesX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Philippe Conticini es un chef pastelero reconocido internacionalmente por su paladar fino. En los a\u00f1os 90, fue uno de los primeros en introducir productos de gran consumo como la coca cola, la nutella o las palomitas en sus postres. Igualmente, populariz\u00f3 la utilizaci\u00f3n de la sal en la pasteler\u00eda. Adem\u00e1s, es creador de los famosos postres en vasos llamados \u201cverrines\u201d. Esta pasteler\u00eda, es tal y como todos hemos so\u00f1ado cuando \u00e9ramos ni\u00f1os, golosa y generosa.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Les Fees P\u00e2tissieres<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-8 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-8 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-8 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-8 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-8' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LesXFeesXPXXtissiXXresX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-8\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LesXFeesXPXXtissiXXresX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LesXFeesXPXXtissiXXresX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LesXFeesXPXXtissiXXresX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LesXFeesXPXXtissiXXresX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LesXFeesXPXXtissiXXresX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-8\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LesXFeesXPXXtissiXXresX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LesXFeesXPXXtissiXXresX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LesXFeesXPXXtissiXXresX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LesXFeesXPXXtissiXXresX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">La audacia de dos j\u00f3venes pasteleras novicias les hace tomar la decisi\u00f3n de democratizar la noci\u00f3n de alta pasteler\u00eda transformando como por encanto los pasteles tradicionales en irresistibles bocados.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Caf\u00e9 Pouchkine<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-9 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-9 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-9 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-9 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-9' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CafXXXPouchkineX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-9\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CafXXXPouchkineX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CafXXXPouchkineX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CafXXXPouchkineX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CafXXXPouchkineX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CafXXXPouchkineX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-9\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CafXXXPouchkineX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CafXXXPouchkineX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CafXXXPouchkineX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CafXXXPouchkineX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Creada en Mosc\u00fa en 1999, su nombre conmemora el bicentenario del poeta ruso. En 2010 abre en Par\u00eds en una boutique en la que la decoraci\u00f3n y una pasteler\u00eda de lo m\u00e1s elegante y con sabores rusos nos trasporta al ambiente de la aristocracia rusa del siglo XVIII. Emmanuel Ryon, campe\u00f3n del mundo de la pasteler\u00eda en 1999 comenz\u00f3 como chef y actualmente la responsabilidad recae en Damien Piscioneri, antiguo chef de Pierre Gagnaire.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Des gateaux et du pain<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-10 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-10 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-10 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-10 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-10' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DesXGateauxXetXduXPainX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-10\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DesXGateauxXetXduXPainX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DesXGateauxXetXduXPainX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DesXGateauxXetXduXPainX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DesXGateauxXetXduXPainX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DesXGateauxXetXduXPainX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-10\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DesXGateauxXetXduXPainX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DesXGateauxXetXduXPainX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DesXGateauxXetXduXPainX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/DesXGateauxXetXduXPainX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Claire Damon, antigua pastelera de Pierre Herm\u00e9, ofrece una pasteler\u00eda refinada y elegante junto con una boller\u00eda bien controlada, puestas en valor tras los muros negros de la boutique.<\/p>\n<p><strong>Pain de Sucre<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-11 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-11 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-11 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-11 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-11' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PainXdeXSucreX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-11\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PainXdeXSucreX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PainXdeXSucreX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PainXdeXSucreX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PainXdeXSucreX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PainXdeXSucreX1.jpeg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-11\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PainXdeXSucreX1-150x150.jpeg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PainXdeXSucreX1-150x150.jpeg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PainXdeXSucreX1-125x125.jpeg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PainXdeXSucreX1-65x65.jpeg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">En 2004 Nathalie Robert y Didier Mathray abre su boutique en pleno centro de Par\u00eds a dos pasos del centro Pompidou. Antiguos jefes de pasteler\u00eda de Pierre Gagnaire pasaron de la pasteler\u00eda de restaurante a la pasteler\u00eda de boutique. La pasteler\u00eda sorprende por su gran creatividad y sabores inhabituales pero con un buen equilibrio. Su baba al ron es uno de los mejores de Par\u00eds.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Bl\u00e9 Sucr\u00e9<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-12 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-12 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-12 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-12 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-12' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/BlXXXSucrXXX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-12\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/BlXXXSucrXXX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/BlXXXSucrXXX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/BlXXXSucrXXX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/BlXXXSucrXXX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/BlXXXSucrXXX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-12\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/BlXXXSucrXXX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/BlXXXSucrXXX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/BlXXXSucrXXX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/BlXXXSucrXXX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">El talentuoso Fabrice Le Bourdat, antiguo chef del Hotel Bristol hace degustar a los gourmets del mundo entero sus famosas magdalenas glaseadas.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Marcolini<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-13 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-13 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-13 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-13 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-13' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MarcoliniX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-13\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MarcoliniX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MarcoliniX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MarcoliniX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MarcoliniX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MarcoliniX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-13\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MarcoliniX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MarcoliniX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MarcoliniX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MarcoliniX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Campe\u00f3n de pasteler\u00eda en 1995 junto con Wittamer con el que comenz\u00f3 su formaci\u00f3n, es el m\u00e1s prestigioso de los pasteleros belgas. Pierre es uno de los pocos chefs que controlan el conjunto de procesos de fabricaci\u00f3n del chocolate, poniendo a punto sus propias t\u00e9cnicas de torrefacci\u00f3n y mezcla de or\u00edgenes. Trabaja el chocolate a partir del haba de cacao, se ocupa del material de producci\u00f3n y recruta y forma a sus artesanos y viaja personalmente para elegir las m\u00e1s bellas habas de cacao de los productores independientes de M\u00e9xico, Madagascar, Java, Brasil, Ecuador o Venezuela. Marcolini produce 150 toneladas de chocolate al a\u00f1o.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Fauchon<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-14 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-14 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-14 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-14 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-14' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/FauchonX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-14\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/FauchonX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/FauchonX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/FauchonX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/FauchonX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/FauchonX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-14\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/FauchonX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/FauchonX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/FauchonX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/FauchonX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">En 1886 Augusto Fauchon lanza su boutique de comida para llevar de lujo que supone un trampol\u00edn para numerosos grandes pasteleros como Pierre Herm\u00e9, Christophe Michalak, S\u00e9bastien Gaudard y Christophe Adam. Actualmente el chef Fabien Rouillard tiene la misi\u00f3n de crear las nuevas \u00e9clairs que son el pastel estrella de la casa con m\u00e1s de 75 recetas creadas.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Jean Paul Hevin<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-15 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-15 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-15 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-15 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-15' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JeanXPaulXHevinX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-15\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JeanXPaulXHevinX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JeanXPaulXHevinX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JeanXPaulXHevinX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JeanXPaulXHevinX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JeanXPaulXHevinX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-15\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JeanXPaulXHevinX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JeanXPaulXHevinX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JeanXPaulXHevinX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JeanXPaulXHevinX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Disc\u00edpulo de J\u00f6el Robuchon, ha Ganado numerosos concursos como de de Mejor Obrero Artesano Franc\u00e9s. Apasionado por Asia, abre numerosas tiendas en este continente antes de dirigirse a Paris donde se puede degustar su famoso cheesecake 0% materia grasa.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Patrick Roger<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-16 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-16 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-16 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-16 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-16' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PatrickXRogerX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-16\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PatrickXRogerX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PatrickXRogerX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PatrickXRogerX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PatrickXRogerX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PatrickXRogerX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-16\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PatrickXRogerX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PatrickXRogerX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PatrickXRogerX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/PatrickXRogerX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Mejor Obrero Artesano Franc\u00e9s en 2002 tras presentar una escultura de un productor trabajando el cacao de un tama\u00f1o colosal que se sosten\u00eda por la punta de los pies, es un chocolatero que ama transformar el chocolate en obras de arte. Sus 6 boutiques ubicadas en las zonas m\u00e1s privilegiadas de la capital son concebidas como galer\u00edas de arte en las que una decoraci\u00f3n singular inspirada en la naturaleza con formas curvas y materiales met\u00e1licos decora el conjunto de esculturas y piezas de chocolate.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Le Comptoir du patisserie<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-17 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-17 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-17 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-17 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-17' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LeXComtoirXdesXPXXtisseriesX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-17\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LeXComtoirXdesXPXXtisseriesX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LeXComtoirXdesXPXXtisseriesX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LeXComtoirXdesXPXXtisseriesX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LeXComtoirXdesXPXXtisseriesX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LeXComtoirXdesXPXXtisseriesX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-17\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LeXComtoirXdesXPXXtisseriesX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LeXComtoirXdesXPXXtisseriesX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LeXComtoirXdesXPXXtisseriesX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LeXComtoirXdesXPXXtisseriesX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Chef pastelero del restaurante de Thierry Marx en el Palacio Mandarin Oriental, Pierre Mathieu propone una barra de pasteler\u00eda a degustar in situ o para llevar. Este joven pastelero ha participado en la creaci\u00f3n de la gama de pasteler\u00eda de la P\u00e2tiss\u00e9rie des R\u00eaves de Philippe Conticini, en la que denota su negaci\u00f3n a desazucarar sistem\u00e1ticamente su pasteler\u00eda, prefiriendo fiarse de su paladar goloso con gustos netos y francos.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Saduharu Aoki<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-18 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-18 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-18 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-18 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-18' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SaduharuXAokiX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-18\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SaduharuXAokiX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SaduharuXAokiX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SaduharuXAokiX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SaduharuXAokiX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SaduharuXAokiX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-18\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SaduharuXAokiX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SaduharuXAokiX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SaduharuXAokiX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SaduharuXAokiX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Este pastelero franc\u00e9s adapta las t\u00e9cnicas de pasteler\u00eda francesa a la minuciosidad de la cultura japonesa en sabores y gustos como el t\u00e9 matcha, el s\u00e9samo o las habas rojas.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Sebasti\u00e9n Degardin<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-19 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-19 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-19 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-19 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-19' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXDXXgardinX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-19\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXDXXgardinX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXDXXgardinX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXDXXgardinX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXDXXgardinX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXDXXgardinX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-19\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXDXXgardinX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXDXXgardinX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXDXXgardinX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXDXXgardinX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Despu\u00e9s de trabajar en el restaurante de tres estrellas michel\u00edn Troisgros durante diez a\u00f1os, traslada su pasteler\u00eda a su tienda cerca del Pante\u00f3n de Par\u00eds, en un edificio m\u00edtico decorado por Renato Panzani, hoy calificado como monumento hist\u00f3rico.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Sebastien Gaudard<\/strong><\/p>\n<div id=\"attachment_5858\" style=\"width: 260px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXGaudardX2.jpg\" data-rel=\"lightbox-image-38\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img aria-describedby=\"caption-attachment-5858\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-5858\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXGaudardX2-300x199.jpg\" alt=\"Famous french pastry chef Sebastien Gaudard in his pastry shop Rues des Martyrs in Paris, FRANCE -26\/04\/2012\" width=\"250\" height=\"166\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXGaudardX2-300x199.jpg 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXGaudardX2.jpg 600w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/a><p id=\"caption-attachment-5858\" class=\"wp-caption-text\">Famous french pastry chef Sebastien Gaudard in his pastry shop Rues des Martyrs in Paris, FRANCE -26\/04\/2012<\/p><\/div>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-5857 alignnone\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXGaudardX1.jpg\" alt=\"SXXbastienXGaudardX1\" width=\"300\" height=\"160\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXGaudardX1.jpg 1124w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXGaudardX1-300x160.jpg 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXGaudardX1-1024x548.jpg 1024w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/SXXbastienXGaudardX1-190x100.jpg 190w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Tras su salida de Fauchon, donde era segundo de Pierre Herm\u00e9, toma las riendas de su propio taller de pasteler\u00eda. En un ambiente retro chic ofrece pasteler\u00eda cl\u00e1sica, a veces revisitada para hacer renacer las tradiciones. Como en las pasteler\u00edas de anta\u00f1o, encontramos caramelos en botes, confituras\u00a0 y frutas confitadas.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Jacques Genin<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-20 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-20 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-20 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-20 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-20' class='gallery galleryid-5816 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JacquesXGueninX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-20\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JacquesXGueninX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JacquesXGueninX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JacquesXGueninX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JacquesXGueninX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JacquesXGueninX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-20\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JacquesXGueninX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JacquesXGueninX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JacquesXGueninX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/JacquesXGueninX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Lugar bien conocido por los amantes del chocolate, la pasteler\u00eda-chocolater\u00eda y sal\u00f3n de t\u00e9 de Jacques Genin fabrica todo sus productos de forma artesanal. El laboratorio de este chef antiguo de La Maison du chocolat est\u00e1 situado justo debajo de la sublime tienda.<\/p>\n<p>Continuar\u00e1&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hacemos un tour por las \u201cParis P\u00e2tisseries\u201d de obligada visita para profesionales y apasionados de la pasteler\u00eda.<\/p>\n","protected":false},"author":8,"featured_media":5878,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[553,695],"tags":[120,1063],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Las mejores pasteler\u00edas de Par\u00eds | ESAH<\/title>\n<meta name=\"description\" content=\"Hacemos un tour por las mejores pasteler\u00edas de Par\u00eds \u201cParis P\u00e2tisseries\u201d de obligada visita para profesionales y apasionados de la pasteler\u00eda.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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