Latest news with #MeilleurOuvrierdeFrance
Business Wire
03-06-2025
- Business
- Business Wire
Cheese Confectionery Specialty Store 'NEWYORK PERFECT CHEESE': Pizza or Sweets? A Slightly Luxurious Appetizer-Style New Item: 'Perfect Pizza' -- Advance Release at Tokyo Station Store Starting Wednesday, June 4, 2025
TOKYO--(BUSINESS WIRE)-- New Item, 'Perfect Pizza,' to Be Released in Advance at Tokyo Station Store on June 4 NEWYORK PERFECT CHEESE will launch its slightly luxurious new appetizer-style item, 'Perfect Pizza,' available exclusively at the Tokyo Station store starting Wednesday, June 4, 2025. This marks the brand's first new item in eight years since the opening of NEWYORK PERFECT CHEESE. 'Perfect Pizza' features a puff pastry base faintly scented with butter, seasoned with garlic, salt, pepper, and several other spices, and topped with red cheddar known for its creamy and refreshing flavor and Italian Parmigiano Reggiano noted for its light taste and milky richness, which have good compatibility. The puff pastry is baked to a golden crisp, and the harmony of tangy tomato, savory cheese, and crunchy texture makes it a perfect pairing with beer or other alcoholic beverages. Shaped in easy-to-eat sticks, they make a great addition to any party spread. NEWYORK PERFECT CHEESE 'Perfect Pizza' Price: 4 pieces ¥900 (excl. tax) / 6 pieces ¥1,200 (excl. tax) / 8 pieces ¥1,600 (excl. tax) Ranked No.1 Confectionery That Taiwanese and Hong Kong Tourists Want to Buy in Japan According to a survey released by Geelee Media Group on February 1, 2024, NEWYORK PERFECT CHEESE ranked No.1 in the 'Confectionery That Taiwanese and Hong Kong Tourists Want to Buy in Japan' ranking. It has received a high evaluation as one of Japan's representative sweets. NEWYORK PERFECT CHEESE NEWYORK PERFECT CHEESE is a new New York-style cheese confectionery specialty store supervised by three world-renowned cheese experts: a former White House pastry chef, the world's top Japanese fromager, and a French MOF (Meilleur Ouvrier de France) cheesemaker. We carefully select cheeses from around the world and deliver cheese confections that emphasize flavor, aroma, and texture. We craft each sweet by carefully examining the richness, taste, and smoothness of all cheeses worldwide and using optimal temperatures, humidity, and baking methods. Enjoy the unparalleled richness of cheese, with lingering aromas and deep flavors. World-Renowned Cheese Professionals Bill Yosses Former White House Pastry Chef Currently based in New York as the owner-chef of 'Perfect Pie,' acclaimed for making the world's best pies. Miyuki Murase The first Japanese crowned World's Best Fromager Appointed Chevalier of the Confrérie des Chevaliers du Taste-Fromage de France (2006); Winner of Maître Fromager, Guilde Internationale des Fromagers (2013); Awarded the Chevalier of L'Ordre du Mérite Agricole (2015) Rodolphe Le Meunier French M.O.F. Cheesemonger Certified by the French Government (2007); Awarded the title of Meilleur Ouvrier de France (MOF) Fromager; Winner of the International Fromager Competition NEWYORK PERFECT CHEESE Store List Tokyo Station Store 8:00 am–9:00 pm Keio Department Store Shinjuku Store 10:00 am–8:00 pm Haneda Airport Terminal 1 Store 6:00 am–8:00 pm Sogo Yokohama Store 10:00 am–8:00 pm Tobu Ikebukuro Store 10:00 am–8:00 pm Also available at airport duty-free shops Narita Airport International Terminal Store (Fa-So-La TAX FREE AKIHABARA) Kansai International Airport Store (KIX DUTY-FREE, Terminal 1 Building 2F, International Gate Area) New Chitose Airport Store (Northside Duty-Free Shop, International Terminal Building 3F, after passing Security Checkpoint)
Ya Biladi
24-04-2025
- Entertainment
- Ya Biladi
Moroccan pastry chef sets Guinness record for longest strawberry cake
Youssef El Gatou, a Moroccan pastry chef based in France, set a new Guinness World Record on Wednesday by creating the longest strawberry cake in the world. Measuring an impressive 121.88 meters, the cake was assembled inside an ice rink in the town of Argenteuil, in the Paris region. The previous record, held since 2019 by Italian pastry chefs, stood at 100.48 meters. With the support of renowned French chefs and a team of Moroccan pastry artisans, El Gatou accomplished the feat in just 24 hours. Judges from the Guinness World Records were on-site to officially validate the attempt. Speaking to MAP, Youssef El Gatou expressed pride in his achievement, made possible with the help of a team that included several Moroccan professionals and celebrated French artisans such as Nicolas Bernardé, a recipient of the prestigious «Meilleur Ouvrier de France» title. The enormous dessert, weighing 1.2 tons, required approximately 4,000 eggs, 150 kg of sugar, 560 kg of cream, and 350 kg of strawberries. Once the record was confirmed, the cake was shared with the public—many of them members of the local Moroccan community—during a lively celebration. Portions of the cake were also distributed to retirement homes, the local hospital, firefighters, and the Red Cross. This isn't El Gatou's first ambitious project. In 2020, he created a 20-meter-long galette des rois (King's cake), and in 2021, his bakery earned second place in the regional competition for best croissant.
Arab News
06-02-2025
- Entertainment
- Arab News
Meet Riyadh's first French cheesemonger, Philippe Caillouet
RIYADH: When Philippe Caillouet imagines Riyadh's future, he doesn't see glittering skyscrapers or the construction cranes carving out Vision 2030. He sees cheese. For the latest updates, follow us on Instagram @ Not the rubbery processed slices found in diners across the city. No, Philippe's vision is one of hand-pressed wheels of camembert, buttery brie layered with the sharpness of Madinah mint, and alpine tommes with histories as rich as their rinds. At the Four Seasons Hotel Riyadh, where he oversees Café Boulud's cheese cave and non-alcoholic wine library, Caillouet curates dozens of artisanal varieties to introduce Riyadh's diners to the nuanced flavors of European cheesemaking. 'Cheese isn't a commodity,' he says, standing in the cave's hushed cool. 'It's a living product. It has terroir, history, personality. You can't treat it like a block of butter.' Caillouet is Riyadh's first French cheesemonger and he carries the title with pride. He also sports a tri-colored collar that marks him as a Meilleur Ouvrier de France, a national accolade given to his country's finest craftsmen. The meticulously climate-controlled cave housing some 60 varieties of handpicked cheese. There's gruyère, manchego, comté, and the indulgent vacherin Mont d'Or, which Caillouet serves baked and oozing, accompanied by non-alcoholic wine pairings from the library he also oversees. 'It's not only about having the best cheese,' he says. 'It's about knowing how to serve it — the right temperature, the right accompaniments, the right story. If a cheese doesn't have a story, it's just food. When it has one, it becomes an experience.' Born in Poitiers, the 56-year-old started his career in hospitality school, where an inspiring teacher instilled in him a passion for the 'art of service.' From there, he worked his way up through the French hospitality circuit, running dining rooms at Michelin-starred institutions including La Palme d'Or in Cannes. But it wasn't the gleaming service stations or polished silverware that captivated him — it was the cheese. 'It's similar to wine,' he says. 'Cheese is tied to the land, the season, the hands that make it. No two wheels are ever the same.' By the time he opened his own fromagerie in the south of France, his reputation was firmly established. Yacht owners from Monaco, Cannes Film Festival organizers, and French Riviera gourmands made pilgrimages to his shop for perfectly aged Roqueforts and custom-made cheese boards, long before grazing platters became a trend. So what brought Caillouet to Saudi Arabia last year? Opportunity. 'Cheese, as a concept, is still in its infancy in Saudi, but the people are curious, sophisticated, and hungry for new experiences,' he says. Nowhere is Caillouet's panache more evident than in his handmade Paris-Madinah cheese — a creamy brie infused with the sharp, herbaceous mint of Madinah. 'I was amazed by the mint here,' he says. 'It smells like mint, tastes like mint — it's alive. You don't get that everywhere.' At first, it was offered discreetly to adventurous diners, but within weeks, word spread. Now, guests arrive asking for 'the one with the mint,' often bringing friends or returning with family to try it again. 'That's how cheese becomes culture,' he says. 'It spreads, person to person.' Riyadh's diners, while adventurous, do arrive with preconceptions. Blue cheese, for example, can be met with hesitation, due to associations with overpowering flavors. 'If you've only had mass-produced blue cheese with a year-long shelf life, of course you won't like it,' Caillouet says. So, he introduces them to artisanal blues — creamy, subtle, with just the right tang. 'When you explain why it's different, people trust you. And then they fall in love with it.' Riyadh is rapidly becoming a global dining destination. 'It's alive, growing, full of potential. You just have to nurture it,' Caillouet says. Like the Kingdom, Caillouet is dreaming big. 'Why shouldn't Saudis have the same level of cheese as they do in Europe?' he asks. 'They're already flying to Paris for Chanel and Hermès — why not stay here and enjoy the best Gruyère or Camembert? The country deserves it.' At 56, he shows no signs of slowing down. 'I don't believe in retirement,' he says. 'If you love what you do, why would you stop?' For Caillouet, cheese is more than his livelihood — it's a purpose. 'A good cheese doesn't just feed your body, it feeds your soul,' he says, recalling a spring day in France when a bite of fresh chèvre stopped him in his tracks. 'It tasted like sunshine, like the season itself. That's what I want to bring to Saudi Arabia — cheese that makes you pause, think, feel,' he says. 'That's the future I imagine.'
