PROFESSIONAL NEWS

Chef training by Chef Jordi Puigvert Colomer
09th to 12th of May 2017

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“The 6th edition of Michel Cluizel’s International training took place mid-May 2017 at the Manufacture Cluizel workshop in Normandy.
11 International talented chefs coming from 10 different countries attended a 3 days training performed by our consultant Chef Jordi Puigvert Colomer.”



Chocolate Magic – 2016 Michel Cluizel Masterclass

The Cluizel team was delighted to host 20 talented chefs from around the North of the UK to two exclusive Masterclasses in the Wellocks development kitchen at Nelson, UK. The masterclasses were runned by our amazing pastry chef, Jordi Puigvert : each day consisted of a full recipe demonstration by Jordi and a selection of in-depth techniques for cooking with chocolate. Creations included Spiced Chocolate, Praline Arabica and Bee Honeycomb. The classes gave chefs the opportunity to familiarise themselves with the extensive Michel Cluizel chocolate range as well as get some hands-on experience and a close-up view of some of the more intricate techniques developed by Jordi and the Michel Cluizel team to showcase its products.



SHINY PRALINES WITH NORTHERN FLAVORS !

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Martin Morand and Jonas Nilsson, 2 of our Cluizel Chef Team members, strike again. This time they launched a lovely Christmas Praline gift box produced with Michel Cluizel chocolate couvertures.
Shiny and colorful on the outside, the avant-garde fillings are a real treat in these freezing winter days. Their Gift box was very succesfull as they sold all of them in less than 2 weeks.

Flavors:
-Browned butter & Christmas nuts (Brown with yellow and gold dots)
- Whiskey & Black Licorice (Black, silver, gold)
- Coffee & Cherry (Red)
- Vanilla fudge & Peanuts (Green)
- Peppermint & Chocolate caramel (Blue)
- Sea buckthorn, Saffron & Orange (Brown with yellow swirl and red dots)

Thank you chefs!



SALON DU CHOCOLAT - Vannes 2017
The Manufacture Cluizel, sponsor the Trophée Bruno Le Derf

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The Manufacture Cluizel has the great pleasure to participate actively at the Chocolate fair in Vannes on November 11th, 12th and 13th 2016, and to sponsor the Concours the Elite - Trophy Bruno Le Derf for the 3rd time. 10 candidates will work on the theme of "musicals" this year.

A jury of famous chocolate manufacturers of which Marc Cluizel will be a member, will vote for the winner 2016 after an intensive work of the competitors on premises willing to impress the visitors coming from all Brittany!



“CHOKLAD & DELIKATESSFESTIVALEN Fair in Göteborg
Sweden
from October 14th till 16th 2016

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Masterpiece in chocolate, on the subject of biodiversity, made by Martin Morand and Jonas Nilsson, the Cluizel Ambassador Chiefs in Sweden.




“Tradition Gourmande”: New Partnership with Manufacture Cluizel

“Tradition Gourmande”: New Partnership with Manufacture Cluizel Association gathering Pastry Chefs and Chocolate manufacturers, enthusiastic defenders of quality, who share our values of authenticity and sincerity in their creations. The President, Stéphane Glacier, surrounded by his 25 members and 4 consultants/trainers attach much importance to the transmission, the training, the know-how and the quality of the ingredients to promote the haut-de-gamme French patisserie.

 We are very proud to support their high quality work by supplying the best ingredients !



CHEF TRAINING
BY CHEF JORDI PUIGVERT COLOMER

18th to 20th of May 2016

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The 5th edition of Michel Cluizel’s International training took place mid-May 2016 at the Manufacture Cluizel workshop in Normandy.
12 International chefs coming from 9 different countries attended a 3 days training performed by our consultant Chef Jordi Puigvert Colomer.



MASTERCLASS ORGANIZED BY GROUP CANO IN BARCELONA FOR THEIR OWN CLIENTS

JORDI PUIGVERT COLOMER PROMOTES THE FOODSERVICE COUVERTURE CHOCOLATE TO PROFESSIONALS



MASTER CLASS IN LONDON

Michel Cluizel export team had the great pleasure to organize a hands-on masterclass in partnership with our distributor at their London workshop.

Through 12 fabulous recipes of confectionary, entremets and plated desserts, Jordi Puigvert Colomer, our consultant chef, highlighted the fabulous taste and texture of Michel Cluizel products with a team of top London pastry chefs : “Spiced Chocolate” made out of our Vanuari 63% and Mokaya 66%, “Praliné Cappuccino” using our Praliné noisette fluide, Praliné Saveurs and Kayambe 72% or “Chocolate, Orange and Olive Oil Cylinder”made with our Cylinder Façonnable shell, Elianza 55% and Kayambe Milk 45%.

Invited chefs were treated with a tasting of our Food Service range and enjoyed a presentation of the chocolate production process and specificity of Michel Cluizel products. We ended this day with an amazing tasting offering subtlety, style and startling mix of tastes and textures, illustrating the power and specificity of Michel Cluizel taste.



TROPHEE MASSE FINAL
2014/2016 Édition

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After 2 years of regional selections all over France, the Trophée Masse final took place the 25th of january 2016 in Marseille at the same time as Food in Sud show.
As partner of this competition, the Manufacture Cluizel offered to the winner, David Mehr, of he restaurant Le Buerehiesel in Strasbourg, an internship in our Atelier de formation.

Congratulation to him !



Plated Deserts : Trends and Innovations

16-18 November

The Catalan chef, Jordi Puigvert Colomer, came back to our Atelier de formation, from 16th to 18th of November, for an intense agenda about Plated Deserts. The 8 pastry chefs began the course with a visit of the Manufacture Cluizel to discover especially the manufacturing of the chocolate from the cocoa beans. Then they learned a selection of techniques so they can present to their customers nex textures or deserts without allergens for example. The trainees went back home with the head full of ideas for their menu.



NATIONAL CONVENTION OF THE FRENCH CATERERS

on November, 8th.





During the 19th National Convention of the French Caterers, November, 8th was dedicated to the annual General Meeting organized by Cirette Traiteur. The Cluizel Manufacture was there as every year to discuss the caterers’ expectations. We very proudly celebrated the 10th anniversary of our partnership. During the Gala dinner, Marc Cluizel was awarded a trophy in a warm and friendly atmosphere.




CONCOURS L’ELITE Trophée Bruno Le Derf Parrainé par la Manufacture CLUiZEL Thème 2015 « Contes et légendes »




The Manufacture Cluizel is very proud to sponsor the Bruno Le Derf Elite Competition for the second year.

The candidates coming from all around France worked on an artistic piece of chocolate during 9 hours in front of the passionate public of the Chocolate Vannes Fair, an a panel of judges made up of renowned professionals: Pierre Mirgalet MOF Chocolatier & Président de la Confédération Nationale de la Pâtisserie, Jérôme Chaussesse MOF Pâtissier & Chef Pâtissier du Crillon à Paris, Stéphane Bisson (Pâtissier chocolatier à Amiens), Vincent Lechevallier (Formateur Société Logram), Martial Ray (Chocolatier à Clermont Ferrand), Sandrine Baumann-Hautin (Chef Pâtissière au Domaine de la Corniche et Ambassadrice du Championnat de France des Desserts).




Serbotel - Nantes - October 2015

The Cluizel Manufacture exhibited on the SERBOTEL Show, in the Parc des Expos in Nantes from October, 18th till 21th. The west area commercial team could meet their clients et get known from other professionals. They presented their latest novelties : the Z-Karamel couverture, a 43% milk chocolate couverture with bits of home-made caramel, the new Cylinder and Small Sphere chocolate shells, the Silhouettes decorations and the Z60 stick designed for “pains au chocolat” with strong taste. As a partner to the Masse Trophee, the Cluizel Manufacture rewarded the candidates and supplied the chocolate that was used to realize the dessert of the gala dinner organized by the Company Masse on the Nantes river boats.




Jordi Puigvert Colomer at Michel Cluizel’s Atelier de formation

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28th to 30th of September, Jordi Puigvert Colomer came to our Atelier de formation to teach all his last techniques about plated desserts and petits-fours. The 3 days internship began with a tour of the Manufacture Cluizel. Then the Catalan chef seduced the 12 pastry chefs, members of Evidense buying group, with all his tasteful and colorful creations, communicated with a lot of passion.

Jordi will be back at the Atelier from 16th to 18th of November for an other internship named “Desserts Trends and Innovations”. The perfect time for a moment of sharing and delight.