{"id":965066,"date":"2023-11-01T08:05:15","date_gmt":"2023-11-01T08:05:15","guid":{"rendered":"https:\/\/pariani.org\/?p=965066"},"modified":"2023-12-07T10:34:56","modified_gmt":"2023-12-07T10:34:56","slug":"lorem-ipsum-dolor-sit-amet","status":"publish","type":"post","link":"https:\/\/pariani.org\/fr\/lorem-ipsum-dolor-sit-amet\/","title":{"rendered":"Troph\u00e9e Biasetto P\u00e2tisserie fran\u00e7aise"},"content":{"rendered":"

Le Troph\u00e9e International de la P\u00e2tisserie et de la Chocolaterie Fran\u00e7aise 2023, organis\u00e9 dans le cadre du Salon du Chocolat \u00e0 Paris, a pris fin. Cet \u00e9v\u00e9nement est parrain\u00e9 par l'Association Relais Desserts International et l'Accademia Maestri Pasticceri Italiani. L'\u00e9v\u00e9nement s'est d\u00e9roul\u00e9 du 30 octobre au 1er novembre 2023 \u00e0 Paris. L'objectif \u00e9tait de promouvoir la p\u00e2tisserie et la chocolaterie fran\u00e7aises dans le monde et de rechercher de nouvelles techniques et pr\u00e9parations p\u00e2tissi\u00e8res en cr\u00e9ant un \u00e9change entre les diff\u00e9rents pays. Les candidats sont de diff\u00e9rentes nationalit\u00e9s (Belgique, Congo, France, Japon, G\u00e9orgie, Italie, Suisse) et accompagn\u00e9s d'un Coach de m\u00eame nationalit\u00e9. <\/p>\n\n\n\n

Pariani a particip\u00e9 en tant que sponsor de l'\u00e9quipe italienne compos\u00e9e du jeune et talentueux Leonardo Sperati, dipl\u00f4m\u00e9 de l'AMPI et travaillant \u00e0 l'Enoteca Pinchiorri, un \u00e9tablissement 3 \u00e9toiles Michelin, et du Maestro Luigi Biasetto, son mentor et juge pour l'Italie. <\/p>\n\n\n\n

Les protagonistes sont une s\u00e9rie de p\u00e2tisseries fran\u00e7aises classiques r\u00e9alis\u00e9es avec des mati\u00e8res premi\u00e8res nobles : Saint Honor\u00e9, Charlotte au chocolat, \u00c9clair au chocolat, \u00c9clair librement interpr\u00e9t\u00e9, Macarons mont\u00e9s sur une pyramide de p\u00e2te croustillante de 75 cm de haut r\u00e9alis\u00e9e en trois versions diff\u00e9rentes, dont l'une est au chocolat, Sucettes au chocolat en trois versions. <\/p>\n\n\n\n

Le jeune talent italien, Leonardo Sperati, a positivement impressionn\u00e9 le jury et le public, laissant une trace ind\u00e9l\u00e9bile malgr\u00e9 son jeune \u00e2ge pour la qualit\u00e9 de son travail et de sa d\u00e9gustation.<\/p>","protected":false},"excerpt":{"rendered":"

Le Troph\u00e9e International de la P\u00e2tisserie et de la Chocolaterie Fran\u00e7aise 2023, organis\u00e9 dans le cadre du Salon du Chocolat \u00e0 Paris, a pris fin. Cet \u00e9v\u00e9nement est parrain\u00e9 par l'Association Relais Desserts International et l'Accademia Maestri Pasticceri Italiani. L'\u00e9v\u00e9nement s'est d\u00e9roul\u00e9 du 30 octobre au 1er novembre 2023 \u00e0 Paris. L'objectif \u00e9tait de promouvoir la p\u00e2tisserie et la chocolaterie fran\u00e7aises dans le monde et de rechercher de nouvelles techniques et pr\u00e9parations p\u00e2tissi\u00e8res en cr\u00e9ant un \u00e9change entre les diff\u00e9rents pays. Les candidats sont de diff\u00e9rentes nationalit\u00e9s (Belgique, Congo, France, Japon, G\u00e9orgie, Italie, Suisse) et accompagn\u00e9s d'un Coach de m\u00eame nationalit\u00e9. <\/p>","protected":false},"author":1,"featured_media":967780,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-965066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nTrofeo Biasetto Pasticceria Francese - Pariani<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pariani.org\/fr\/lorem-ipsum-dolor-sit-amet\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trofeo Biasetto Pasticceria Francese - Pariani\" \/>\n<meta property=\"og:description\" content=\"Si \u00e8 concluso il Troph\u00e9e international de la p\u00e2tisserie et du chocolaterie fran\u00e7aise 2023, organizzato nell'ambito del Salon du chocolat di Parigi. Questo evento \u00e8 patrocinato dall\u2019Associazione Relais Desserts International e dall\u2019Accademia Maestri Pasticceri Italiani. L\u2019evento si \u00e8 svolto dal 30 ottobre al 1\u00b0 novembre 2023 a Parigi. L'obiettivo \u00e8 stato quello di promuovere la Pasticceria e Cioccolateria francese nel mondo e di ricercare nuove tecniche e preparazioni di pasticceria creando uno scambio tra i diversi Paesi. 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