neuhaus worlds top chefs tfwa we 2016

Neuhaus World’s Top Chefs, Gourmand Voyage

neuhaus worlds top chefs tfwa we 2016

Coffret Neuhaus World’s Top Chefs ©Neuhaus

Neuhaus presented at TFWA WE its World’s Top Chefs chocolates collection, born from an association with nine world-renowned chefs.

Neuhaus World’s Top Chefs, the collection of chefs’ chocolates, has been presented at TFWA WE 2016 in Cannes. Neuhaus a is a Belgian company founded in 1857 by Jean Neuhaus, a Swiss chocolate maker, together with his brother-in-law, a pharmacist. They originally sold pharmaceutical confectionery in the Saint-Hubert royal galleries in Brussels. As inventors of the praline and the famous ballotin, the Neuhaus family created a legacy of timeless classics that we still enjoy nowadays. Today, the Belgian Maître Chocolatier sells its chocolates in specialized boutiques and chocolatiers in the whole world.

neuhaus worlds top chefs tfwa we 2016

Annie Feolde ©David Abdallah

Haute gastronomie and luxury chocolate

The collection Neuhaus World’s Top Chefs is born from the collaboration between the House Neuhaus and nine prestigious chefs of pastry chefs and chocolatiers of international renown, who each created a unique praline for this collection of gourmet gems. Each praline is the result of a chef’s tasty souvenir and the expertise of the Neuhaus’ Master Chocolatier. The result is a collection of nine amazing pralines, with combinations of flavor that thrill the most discerning palate with pure pleasure.
This alliance, which brings together haute gastronomie and luxury chocolate, produces a subtle blend of flavors such as Almonds, Hazelnuts, Coconut, the Spéculoos, Lemon, Green Tea, Coffee or Strawberry which perfectly matches the intensity of dark chocolate or the sweetness of milk chocolate. The 27 exceptional pralines are gathered in a luxury box.

neuhaus worlds top chefs tfwa we 2016

Pierre Wynants @ Lionel Rigolet ©DR

Souvenirs of prestigious chefs

Neuhaus World’s Top Chefs is rich of the experience and creative genius of talented chefs honored with numerous awards and Michelin stars.
Chef Christophe Adam from L’Eclair de Génie in Paris, has imagined a gourmet journey by creating a Praline based on California Almonds and crumble of Coconut of Bali shavings.
The Belgian pastry chef and chocolate maker Joost Arijs in Ghent (former pastry chef of the Hof van Cleve – 3 Michelin stars) was inspired by the flavors of Spéculoos and Mandarins of Spain that remind him the time of Saint-Nicolas.

neuhaus worlds top chefs tfwa we 2016

Peter Goossens ©Heikki Verdurme

Tender childhood memories

Annie Féolde, the first woman in Italy to get three stars for her restaurant Enoteca Pinchiorri in Florence, wanted to honor the flavors of Tuscany with a creamy ganache based on white Chocolate flavored with extra virgin Olive Oil and Lemon zests.
Oriol Balaguer, Spain’s Best Pastry Chef in 2008, envisioned a crispy Praliné with popping Sugar, on a bed of coulis of Yuzu, an Asian citrus with unique and persistent taste, coated with an intense dark Chocolate.
Daniel Boulud and Ghaya Oliveira, female pastry chef of the famous restaurant Daniel in New York, have concocted a divine chocolate Ganache flavored with Lemon Verbena, on a Strawberry jam bed, covered in dark Chocolate.

neuhaus worlds top chefs tfwa we 2016

Arabelle Meirlaen ©DR

Stars are raining!

The sense of luxury and haute gastronomie is also illustrated through the exceptional creations from the chefs and pastry chefs, chocolatiers for the collection Neuhaus World’s Top Chefs:
Peter Goossens, famous chef of the Hof van Cleve in Kruishoutem (3 Michelin stars) has thought of a Vanilla Ganache with Matcha Tea from Japan on a refreshing Tonic jelly, coated with an intense dark Chocolate.
Arabelle Meirlaen, Best dessert Gault&Millau in 2010 and Lady Chef 2008, starred chef in Marchin Belgium, sheltered under a shell of milk Chocolate a Butter Cream with intense Coffee and Nut Praliné with Sichuan Pepper and “feuilletine”.

neuhaus worlds top chefs tfwa we 2016

Praline Annie Feolde ©Neuhaus

Original and exclusive pralines

Harald Wohlfahrt, chef of the starred restaurant Die Schwarzwaldstube in Baiersbronn in Germany, invented a Pumpkin and oriental Ginger Ganache, on a thin layer of Marzipan made from 50% of Almonds from Faro (Portugal) and Orange peel, coated with soft milk Chocolate.
Pierre Wynants and his son-in-law Lionel Rigolet, famous chefs of the 3-star restaurant Comme Chez Soi in Brussels, have proved their talent with a Fresh Cream flavored with Madagascar Vanilla, Lime and Samba, exotic black Tea on a bed of Caramel with Pineapple, coated with a powerful dark Chocolate.

Discover the new fruits of these chefs’ passion, their new creations magical for the palate, gathered in their lovely pale yellow case.

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Neuhaus World’s Top Chefs, Gourmand Voyage was last modified: November 7th, 2016 by tamel

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