Festive Delights: Chef Middle East hosts Christmas Desserts Festival at Gallery 27

by Dina Maaty | Published 2 months ago

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Chef Middle East held an “Art Meets Pastry” event with the participation of some of the leading pastry chefs in the UAE at Gallery 27, located in Dubai Marina. The event was an opportunity to gather and celebrate the end of the year, before the start of the busy festive season in December.

Festive vibes took over during the event, which highlighted the talent and creativity of the most renowned pastry chefs in the UAE through their unique Yule log 2020 creations.

“The event was one-of-a-kind in the Dubai scene! It was a great pleasure to showcase the talent of the pastry chefs that we work with in Dubai and Abu Dhabi. A total of 15 chefs showcased their wonderful creations, crafted with premium-quality ingredients from Chef Middle East,” says Chef Middle East Pastry & Bakery Category Manager Pooja Bhatt.

The event also featured the official launch of new Pastry & Bakery brands such as:

Norohy: A brand of premium black, non-split organic vanilla beans, Norohy’s adventure began in Madagascar, the present-day home of the plant. This is a choice terrain for growing one of the world’s finest vanillas owing to the warm, humid climate in the region and soil that is rich in organic matter, ideal for developing the plant. The company sources quantities of unprocessed, green vanilla beans straight from the producer to maintain quality standards and prepare and package these fine pods to be distributed all over the world.

St. Michel, creators of galettes and madeleines, the iconic French biscuits and cakes, work with hotels, for breakfast menus and buffets, as well as afternoon teatime by offering chefs convenient options and portion-controlled products. The flagship product of the brand is the madeleine, with a range that includes the hazelnut spread and cocoa variety and a savoury line with herbs, Parmesan, olives and more. St. Michel only uses cage-free eggs and French wheat, avoiding palm oil for more authenticity.

Vergani, the all-Milanese Panettone brand which has been in the market for more than seventy years, offers the authentic taste of the sweet loaf with a full range, including gluten-, vegan- and sugar-free, in addition to some flavours that are very popular in the Middle East region such as saffron and pistachios.

Chef Middle East also introduced new pastry products from their existing brands. For instance, new vegan milk chocolate AMATIKA from Valrhona – the premium French manufacturer. This new product comes from the heart of Madagascar cocoa plantations, with a 46% chocolate couverture combining the sweetness and smoothness of almond, with the aromatic power of pure cocoa from the Red Island.

The new Coconut Cream from Les vergers Boiron is another product that was launched during the event, which has no added sugar. This launch marks a new milestone for the global brand in frozen fruit solutions, developing its range with 100% fruit and no-added-sugar products.

Corsiglia, also featured during the event, is a company that specialises in candied chestnuts, chestnuts in syrup, chestnut paste and cream and candied fruit pee. A new product from Corsiglia, the Chestnut Mix Supreme, was introduced, offering a premium mix of various sizes, suitable for making chestnut cream vermicelli on Mont Blanc desserts!

“We’re extremely proud of the crowd that attended this event, it was very diverse, and representative of the different channels that Chef Middle East caters to as a distributor. This event hosted the crème de la crème of chefs from the most reputed fine dining restaurants, hotels, pastry shops and retailers. It was a great pleasure to hear all the positive feedback from our customers. Our ambition is to make this event a seasonal rendezvous. Additionally, we’re already planning something wonderful for Easter 2021, which we will keep as a secret project for the time being,” adds Bhatt.

“The ambiance, atmosphere and essence of Gallery 27 is an inspiring setup, which is closely connected to the world of our pastry chefs because, in the end, they are considered artists as well.”

“With the Buche de Noël– it isn’t about what you see on the outside, but rather on the inside. For my creation this year, there’s honey and chocolate – the base consists of a salted chocolate sablé, a soft sablé bottom, honey mousse, caramelised honey and lemon sauce. On the top, there is a representation of the beehive. It was lovely to participate in this event. It was also great to meet other chefs who share the same passion and love for the industry,” says Chef Julien Othomene, pastry chef at Jumeirah Group.

“I have infused my Black Forest dessert with the colour of our restaurant, Fouquet’s in Abu Dhabi, which is located inside the Louvre Museum,” says Chef Hugo Sipp, head pastry chef at Fouquet’s Abu Dhabi. “Inside, we have chocolate biscuit with vanilla mousse; I created a whole sponge with chocolate ganache and flakes, and a chili jelly. In France, 15 years ago, the dessert was all sponge with buttercream inside; I tried a new design, making it all sponge inside, so that when you touch it, you have the vanilla cream – and when you cut it, it’s beautiful from the inside as well – not only on the outside. Then, of course, it should be tasty, so I’ve used my favourite ingredients from Chef Middle East.”

Bhatt concludes, “Ambitious plans are in the pipeline for 2021, the Chef Middle East Pastry & Bakery category will continue to offer its customers the best products, services and expertise with product demonstrations, trainings and technical assistance. We’re proudly devoted to offering a one-stop solution for pastry chefs and being a partner of choice in the region.”

*1 Mathilde Boumesla (Yule Log inspired and created by Jean-François Piège), Ladurée
2 Khalil Bouabid, Hermes
3 Jibu Mohan, La Petite Maison
4 Julien Othomene, Jumeirah Group
5 Hugo Sipp, Fouquet’s Abu Dhabi
6 Jean Francois Le Luherne (Yule Log inspired and created by Nicolas Bacheyre), Un Dimanche a Paris
7 Sahar Paraham Ali Awadhi, Burj Al Arab
8 Yanis Yahoui, La Cantine Du Faubourg
9 Christophe Devoille, Royal Atlantis
10 Christopher Lambert, InterContinental
11 Benjamin Alves, The Address Boulevard
12 Mulyatna Okuza, Hilton Al Habtoor
13 Aby Abraham, DoubleTree by Hilton
14 Aissa Arroub, Bakemart
15 Vincent Cockenpot, Chef Middle East

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