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Salted caramel- pecan brownie- dark coating
Caramel soft sponge, crunchy caramel, soft caramel, mousse vanilla caramel, namelaka dulcey cream, caramel mirror glaze
Pistachio cookie, raspberry compote, candied pistachio
Coffee cake mix, coffee syrup, crunchy dulcey hazelnut, coffee praline, namelaka milk chocolate coffee, opalys vanilla coffee light mousse, coffee mirror glaze
Pistachio cake, crunchy pistachio, strawberry confit, opalys vanilla namelaka, light strawberry mousse, strawberry nappage
Icing gourmand, hazelnut tender biscuit, crunchy hazelnut praline, soft salted caramel, chocolate creamy, namelaka milk chocolate, caramelized hazelnut
Inspiration passion fruit crunchy, mango confit, almond genoa cake, yuzu cheese mousse, mango mirror glaze
Soft chocolate biscuit, milk chocolate creamy, crunchy hazelnut, milk chocolate hazelnut mousse, milk chocolate glaze, soft praline
Hazelnut mirilinton, crunchy hazelnut, banana namelaka, light caramel, gianduja cream, milk chocolate glaze
Almond shortcrust, lady finger sponge, coffee punch, almond coffee praline, coffee crunchy, soft coffee caramel, opalys coffee light mousse, coffee mirror glaze, chantilly coffee cream
Meet Karim Bourgi in May 2019 in KICA!
The chef took third place at the annual competition "Le concours annuel Pâtissier dans le Monde" in 2014. And now Karim Bourgi is intensively preparing for the most significant competition in the life of each pastry chef - Coup du Monde de la pâtisserie!
For 6 years, the chef has been leading a team of confectioners Fauchon in Dubai. "It's became a serious challenge, and my professional life has really changed a lot!" - says Karim.
For the question of what desserts and with what combination of ingredients chef likes most, he answers - Chocolate. Chef adores Liselotte cake, which was specially invented by him for Maison du chocolat Paris.