Relais Desserts International

As an apprentice pâtissier at Gleneagles Hotel, the first book I ever bought was The Roux Brothers on Pâtisserie. I was already immersed in a world of pâtisserie, chocolate and desserts, but the Roux Brothers’ book gave me a greater understanding and insight into my chosen craft. A few pages in, it read: ‘The Seminar for the Maîtres Pâtissiers of France’ - I was excited to find out more! I discovered that Relais Desserts International was a professional association created in 1981. It brings together some of the biggest names in the pastry world, all united by one common aim: to promote Haute Pâtisserie - the equivalent of the Michelin Star Association for restaurants. Each year master pâtissiers from around the world gather for a three-day gastronomic event full of culinary demonstrations. Amongst them are some of the most famous pâtissiers from France, other parts of Europe, Japan and the USA.