Latest news with #EmilieMartin
Business Standard
01-07-2025
- Business
- Business Standard
European Union Cheese Campaign Enters Third Year with an Indian Flair
NewsVoir New Delhi [India], July 1: The French Dairy Board (CNIEL), supported by the European Union, brings back its 'Full of Character' campaign for its third chapter in India. Continuing its mission to showcase the rich heritage, high quality, and irresistible flavour of authentic French cheese, the campaign is set to capture the hearts of Indian cheese enthusiasts through immersive events and experiences. The theme for the 2025 edition is: French cheese meets Indian street food. Over the past two years, the 'Full of Character' campaign has delighted cheese lovers across India through in-store promotions, culinary workshops, tastings, and expert-led masterclasses--successfully positioning authentic French cheese such as Brie, Camembert, Comte, Emmental, etc. as a premium ingredient. Reflecting on the campaign's success, Emilie Martin, Managing Director APAC at CNIEL, says, "'Full of Character' has played a significant role in introducing the Indian market to the depth, diversity, and adaptability of authentic French cheese. This year, we aim to create a lasting impact by fusing the rich heritage of French cheese with the bold flavours of Indian street food. It's a celebration of the art of cheesemaking, cross-cultural exchange, and innovation." 2025: The third chapter As this year marks the third year of the triennial campaign, the Board aims to amplify its efforts with a renewed focus on the fusion of French cheese and Indian street food. The 2025 edition will spotlight the pairing of French cheese with Indian flavours and local ingredients, showcasing its versatility beyond continental cuisine. The focus will be on the fusion of French cheese like Brie, Comte, Emmental with lip-smacking Indian street food, reinforcing its adaptability to local palates. This year's campaign will include: - Retail activations to enhance visibility and accessibility for consumers. - Collaborations with leading food content creators to develop innovative, fusion-style recipes. - Networking events with food bloggers, industry leaders, and culinary experts to discuss emerging trends. - An experiential workshop for the food content creators led by award-winning cheesemonger Francois Robin to showcase the versatility of French cheese. - Culinary workshops by Francois Robin, aimed at equipping budding chefs with skills to integrate French cheese into Indian cuisine Commitment to sustainability Beyond celebrating flavour and innovation, sustainability remains central to the 'Full of Character' campaign. The French Dairy Board continues to advocate for responsible dairy farming and conscious cheese making, working with farmers and producers who uphold high standards of animal welfare and environmental stewardship. From championing authentic taste to promoting sustainable practices, the campaign ensures that European cheese remains both a culinary delight and an environmentally conscious choice--not just in Europe, but across Indian and international markets.
Fashion Value Chain
01-07-2025
- Business
- Fashion Value Chain
European Union Cheese Campaign Enters Third Year with an Indian Flair
The French Dairy Board (CNIEL), supported by the European Union, brings back its 'Full of Character' campaign for its third chapter in India. Continuing its mission to showcase the rich heritage, high quality, and irresistible flavour of authentic French cheese, the campaign is set to capture the hearts of Indian cheese enthusiasts through immersive events and experiences. The theme for the 2025 edition is: French cheese meets Indian street food. Over the past two years, the 'Full of Character' campaign has delighted cheese lovers across India through in-store promotions, culinary workshops, tastings, and expert-led masterclasses-successfully positioning authentic French cheese such as Brie, Camembert, Comte, Emmental, etc. as a premium ingredient. Best Awarded Cheesemonger Francois Robin addressing F&B professionals at the 2024 networking dinner Reflecting on the campaign's success, Emilie Martin, Managing Director APAC at CNIEL, says, ''Full of Character' has played a significant role in introducing the Indian market to the depth, diversity, and adaptability of authentic French cheese. This year, we aim to create a lasting impact by fusing the rich heritage of French cheese with the bold flavours of Indian street food. It's a celebration of the art of cheesemaking, cross-cultural exchange, and innovation.' 2025: The third chapter As this year marks the third year of the triennial campaign, the Board aims to amplify its efforts with a renewed focus on the fusion of French cheese and Indian street food. The 2025 edition will spotlight the pairing of French cheese with Indian flavours and local ingredients, showcasing its versatility beyond continental cuisine. The focus will be on the fusion of French cheese like Brie, Comte, Emmental with lip-smacking Indian street food, reinforcing its adaptability to local palates. Cheesemonger Francois Robin with participants at the 2024 workshop This year's campaign will include: Retail activations to enhance visibility and accessibility for consumers. Collaborations with leading food content creators to develop innovative, fusion-style recipes. Networking events with food bloggers, industry leaders, and culinary experts to discuss emerging trends. An experiential workshop for the food content creators led by award-winning cheesemonger Franois Robin to showcase the versatility of French cheese. Culinary workshops by Francois Robin, aimed at equipping budding chefs with skills to integrate French cheese into Indian cuisine Students of APCA at the culinary training with Francois Robin in 2024 Commitment to sustainability Beyond celebrating flavour and innovation, sustainability remains central to the 'Full of Character' campaign. The French Dairy Board continues to advocate for responsible dairy farming and conscious cheese making, working with farmers and producers who uphold high standards of animal welfare and environmental stewardship. From championing authentic taste to promoting sustainable practices, the campaign ensures that European cheese remains both a culinary delight and an environmentally conscious choice-not just in Europe, but across Indian and international markets.
Yahoo
26-05-2025
- Business
- Yahoo
French Cream: The Secret Ingredient to Perfect Desserts and Culinary Excellence
Renowned for its richness, purity, and versatility, French cream remains the preferred choice of chefs and culinary artisans worldwide. SINGAPORE, May 26, 2025 /PRNewswire/ -- From the lush pastures of Normandy to the culinary capital of Paris, French cream has long held a place at the heart of fine cuisine. Celebrated for its exceptional quality, smooth texture, and rich flavor, it reflects generations of savoir-faire, a blend of tradition, terroir, and expert craftsmanship. Produced under strict quality standards and sourced from pasture-raised cows, French cream offers a naturally velvety consistency and a high butterfat content, lending depth and elegance to both sweet and savory creations. Whether whipped into airy peaks for pastries, folded into classic French sauces, or used in iconic dishes like crème brûlée, it delivers unmatched versatility and consistency. "French cream is not just an ingredient—it's an expression of craftsmanship and culinary heritage," says Emilie Martin, Managing Director APAC, CNIEL. "Its unique qualities make it an essential element in kitchens around the world, from Michelin-starred restaurants to passionate home bakers." Celebrating Three Years of Culinary Collaboration in Singapore Over the past three years, the French cream campaign run by CNIEL and co-funded by the European Union, has proudly partnered with some of Singapore's most celebrated chefs to highlight its excellence and adaptability. Through culinary workshops, tasting sessions, and masterclasses, these chefs have demonstrated how French cream elevates both traditional French desserts and inventive Asian-inspired dishes. As Chef Cheryl Koh of Les Amis shared, "I only work with French cream, for its flavor, texture, and color. I use liquid cream, fresh cream, and fleurette cream. It has a fresh and pleasant flavor, whips beautifully, and has a wonderful texture." "French cream has long been the heart of dessert-making, blending flavor and texture to add elegance and richness to every bite." says Chef Alicia, Nesuto Savoring Singapore: A Culinary Adventure In 2025, Singapore continues to celebrate French cream through a series of dynamic, hands-on events bringing together professionals, aspiring chefs, and food lovers. The 3rd Rising Pastry Award: A Celebration of Tomorrow's Stars On May 15th, 2025, At-Sunrice Global Chef Academy hosted the 3rd edition of the Rising Pastry Award, a prestigious competition designed to spotlight the region's most promising young pastry chefs and home bakers. This year's winner earned a once-in-a-lifetime opportunity to attend a five-day pastry course at the esteemed École Ducasse in France, alongside other ASEAN finalists. A distinguished panel of judges—including Chef Alicia Wong (Nesuto), Chef Alice Hsiao (Tarte), Chef Kelly (The Prestine, Hyatt), Chef Cindy Khoo (Hyatt), and Chef Frank (At-Sunrice)—evaluated the finalists and awarded the grand prize to Stacy Kwek (@ whose inventive creation showcased the elegance and versatility of French cream. "Competing in the Rising Pastry Chef competition was an incredible first experience that pushed me out of my comfort zone and helped me grow under pressure. I gained valuable insights, made new friends, and learned from other talented chefs. I'm truly grateful for the opportunity, the support, and the positive feedback that boosted my confidence", the winner said. Reflections from Past Winners Last year's winner, Casey, shared: "The experience in France was unforgettable. Exploring pastry shops, tasting unique combinations of local fruits and French cream, and attending MOF-led classes at École Ducasse taught me invaluable techniques and deepened my pastry knowledge." The Year 1 winner, Kirsten, also reflected fondly on her journey: "Joining this competition back in 2023 was unexpected. I was blessed to win and enjoy a memorable week at Ferrandi School in Paris. I appreciate it immensely. A big thank you to the team for organizing such a great event." What's Next for French Cream in 2025 The campaign continues with a rich calendar of events: Student Workshops: Future pastry talents will participate in hands-on workshops at ITE Culinary School and At-Sunrice Global Chef Academy with Chef Cheryl Koh from Les Amis, who will mentor aspiring young chefs in advanced pastry techniques using French cream. Trade Demonstrations: Chef Alicia Wong (Nesuto) will headline an exclusive industry event, exploring French cream's creative potential in modern desserts. Media Gatherings: Influencers and journalists will be invited to an exclusive tasting experience, an intimate celebration of French elegance and culinary artistry. The Recipe - Introducing the Exclusive Pandan Gateau Basque by Chef Alicia, Nesuto In this exclusive creation to celebrate Singapore's 60th anniversary, Chef Alicia pays tribute to heritage through innovation. Known for her refined technique and cultural sensitivity, she shares the inspiration behind her latest dessert, a Pandan Gâteau Basque: "In my kitchen, I'm drawn to infusion—a method that draws out delicate flavors and transforms them into new textures. For this recipe, I wanted to highlight pandan, a Southeast Asian staple often seen in heritage sweets. Inspired by familiar local treats like egg tarts and refined by French pastry techniques, I created a Pandan Gâteau Basque with a touch of rose—nostalgic yet intentional, honoring tradition through a contemporary lens." For the video recipe and expert tips directly from Chef Alicia, visit and start creating your own exquisite Pandan Gateau Basque today. Gateaux Basque Dough Ingredients: Whole eggs – 50g Egg yolks – 20g Icing sugar – 200g Salt – 1.5g Plain flour – 560g Chilled cubed butter – 280g Whipping cream – 80g Instructions: 1. Chill Ingredients: Chill the butter, plain flour, and icing sugar in the fridge. 2. Mix Wet Ingredients: In a bowl, whisk together the whole eggs, egg yolks, whipping cream, and salt. Set aside. 3. Make Dough Base: In a food processor, combine the chilled butter, plain flour, and icing sugar. Pulse until the mixture resembles coarse crumbs. 4. Combine Wet and Dry: Add the egg mixture to the dough base and mix in a stand mixer until combined. 5. French "Frassage" Method: Turn the dough onto a work surface. Gently work it with your hands using the "frassage" method until smooth. 6. Chill Dough: Wrap the dough in plastic wrap and refrigerate for 1–2 hours. 7. Roll and Line Tart: After chilling, roll the dough to your desired thickness. Line the tart ring with the dough and refrigerate while preparing the custard. Gateaux Basque Custard Ingredients: Salt – 1.2g Milk – 400g Cream – 320g Sugar – 72g Cornstarch – 32g Plain flour – 28g Egg yolks – 48g Pandan leaves – 40g Instructions: 1. Infuse Milk and Cream: Cut the pandan leaves and combine them with milk, cream, and salt. Vacuum pack the mixture and place it in a water bath at 60°C for 30 minutes. 2. Blend and Strain: After 30 minutes, blend the mixture using a hand blender. Fine-strain it into a pot and add 50% of the sugar. 3. Prepare Egg Mixture: In a bowl, whisk together the cornstarch, plain flour, egg yolks, and remaining 50% of the sugar. Set aside. 4. Temper Eggs: Bring the infused milk mixture to a simmer. Gradually temper it into the egg mixture, then return to the pot. 5. Cook Custard: Cook over medium heat, whisking constantly, until the custard thickens. 6. Cool Custard: Pour the custard onto a tray and allow it to cool completely. Final Assembly 1. Fill Tart Shell: Fill the chilled tart shell with the cooled custard, smoothing the top. 2. Top with Dough: Roll out the remaining dough and place it on top of the custard. Seal the edges. 3. Egg Wash and Design: Brush the top with egg wash and create a design using a fork or pick. 4. Chill and Bake: Chill the assembled gateaux in the fridge for 2–3 hours. Preheat the oven to 170°C and bake until golden brown. To discover more recipes with French cream by renowned chefs accross Asia please go to the CREAM ESSENTIAL website #EuropeanCream #FrenchCream #HolidayDesserts #EnjoyItsFromEurope #FrenchCreamSg @creamessentials_sg View original content to download multimedia: SOURCE CNIEL/European Union Error while retrieving data Sign in to access your portfolio Error while retrieving data Error while retrieving data Error while retrieving data Error while retrieving data
Yahoo
26-05-2025
- Business
- Yahoo
French Cream: The Secret Ingredient to Perfect Desserts and Culinary Excellence
Renowned for its richness, purity, and versatility, French cream remains the preferred choice of chefs and culinary artisans worldwide. SINGAPORE, May 26, 2025 /PRNewswire/ -- From the lush pastures of Normandy to the culinary capital of Paris, French cream has long held a place at the heart of fine cuisine. Celebrated for its exceptional quality, smooth texture, and rich flavor, it reflects generations of savoir-faire, a blend of tradition, terroir, and expert craftsmanship. Produced under strict quality standards and sourced from pasture-raised cows, French cream offers a naturally velvety consistency and a high butterfat content, lending depth and elegance to both sweet and savory creations. Whether whipped into airy peaks for pastries, folded into classic French sauces, or used in iconic dishes like crème brûlée, it delivers unmatched versatility and consistency. "French cream is not just an ingredient—it's an expression of craftsmanship and culinary heritage," says Emilie Martin, Managing Director APAC, CNIEL. "Its unique qualities make it an essential element in kitchens around the world, from Michelin-starred restaurants to passionate home bakers." Celebrating Three Years of Culinary Collaboration in Singapore Over the past three years, the French cream campaign run by CNIEL and co-funded by the European Union, has proudly partnered with some of Singapore's most celebrated chefs to highlight its excellence and adaptability. Through culinary workshops, tasting sessions, and masterclasses, these chefs have demonstrated how French cream elevates both traditional French desserts and inventive Asian-inspired dishes. As Chef Cheryl Koh of Les Amis shared, "I only work with French cream, for its flavor, texture, and color. I use liquid cream, fresh cream, and fleurette cream. It has a fresh and pleasant flavor, whips beautifully, and has a wonderful texture." "French cream has long been the heart of dessert-making, blending flavor and texture to add elegance and richness to every bite." says Chef Alicia, Nesuto Savoring Singapore: A Culinary Adventure In 2025, Singapore continues to celebrate French cream through a series of dynamic, hands-on events bringing together professionals, aspiring chefs, and food lovers. The 3rd Rising Pastry Award: A Celebration of Tomorrow's Stars On May 15th, 2025, At-Sunrice Global Chef Academy hosted the 3rd edition of the Rising Pastry Award, a prestigious competition designed to spotlight the region's most promising young pastry chefs and home bakers. This year's winner earned a once-in-a-lifetime opportunity to attend a five-day pastry course at the esteemed École Ducasse in France, alongside other ASEAN finalists. A distinguished panel of judges—including Chef Alicia Wong (Nesuto), Chef Alice Hsiao (Tarte), Chef Kelly (The Prestine, Hyatt), Chef Cindy Khoo (Hyatt), and Chef Frank (At-Sunrice)—evaluated the finalists and awarded the grand prize to Stacy Kwek (@ whose inventive creation showcased the elegance and versatility of French cream. "Competing in the Rising Pastry Chef competition was an incredible first experience that pushed me out of my comfort zone and helped me grow under pressure. I gained valuable insights, made new friends, and learned from other talented chefs. I'm truly grateful for the opportunity, the support, and the positive feedback that boosted my confidence", the winner said. Reflections from Past Winners Last year's winner, Casey, shared: "The experience in France was unforgettable. Exploring pastry shops, tasting unique combinations of local fruits and French cream, and attending MOF-led classes at École Ducasse taught me invaluable techniques and deepened my pastry knowledge." The Year 1 winner, Kirsten, also reflected fondly on her journey: "Joining this competition back in 2023 was unexpected. I was blessed to win and enjoy a memorable week at Ferrandi School in Paris. I appreciate it immensely. A big thank you to the team for organizing such a great event." What's Next for French Cream in 2025 The campaign continues with a rich calendar of events: Student Workshops: Future pastry talents will participate in hands-on workshops at ITE Culinary School and At-Sunrice Global Chef Academy with Chef Cheryl Koh from Les Amis, who will mentor aspiring young chefs in advanced pastry techniques using French cream. Trade Demonstrations: Chef Alicia Wong (Nesuto) will headline an exclusive industry event, exploring French cream's creative potential in modern desserts. Media Gatherings: Influencers and journalists will be invited to an exclusive tasting experience, an intimate celebration of French elegance and culinary artistry. The Recipe - Introducing the Exclusive Pandan Gateau Basque by Chef Alicia, Nesuto In this exclusive creation to celebrate Singapore's 60th anniversary, Chef Alicia pays tribute to heritage through innovation. Known for her refined technique and cultural sensitivity, she shares the inspiration behind her latest dessert, a Pandan Gâteau Basque: "In my kitchen, I'm drawn to infusion—a method that draws out delicate flavors and transforms them into new textures. For this recipe, I wanted to highlight pandan, a Southeast Asian staple often seen in heritage sweets. Inspired by familiar local treats like egg tarts and refined by French pastry techniques, I created a Pandan Gâteau Basque with a touch of rose—nostalgic yet intentional, honoring tradition through a contemporary lens." For the video recipe and expert tips directly from Chef Alicia, visit and start creating your own exquisite Pandan Gateau Basque today. Gateaux Basque Dough Ingredients: Whole eggs – 50g Egg yolks – 20g Icing sugar – 200g Salt – 1.5g Plain flour – 560g Chilled cubed butter – 280g Whipping cream – 80g Instructions: 1. Chill Ingredients: Chill the butter, plain flour, and icing sugar in the fridge. 2. Mix Wet Ingredients: In a bowl, whisk together the whole eggs, egg yolks, whipping cream, and salt. Set aside. 3. Make Dough Base: In a food processor, combine the chilled butter, plain flour, and icing sugar. Pulse until the mixture resembles coarse crumbs. 4. Combine Wet and Dry: Add the egg mixture to the dough base and mix in a stand mixer until combined. 5. French "Frassage" Method: Turn the dough onto a work surface. Gently work it with your hands using the "frassage" method until smooth. 6. Chill Dough: Wrap the dough in plastic wrap and refrigerate for 1–2 hours. 7. Roll and Line Tart: After chilling, roll the dough to your desired thickness. Line the tart ring with the dough and refrigerate while preparing the custard. Gateaux Basque Custard Ingredients: Salt – 1.2g Milk – 400g Cream – 320g Sugar – 72g Cornstarch – 32g Plain flour – 28g Egg yolks – 48g Pandan leaves – 40g Instructions: 1. Infuse Milk and Cream: Cut the pandan leaves and combine them with milk, cream, and salt. Vacuum pack the mixture and place it in a water bath at 60°C for 30 minutes. 2. Blend and Strain: After 30 minutes, blend the mixture using a hand blender. Fine-strain it into a pot and add 50% of the sugar. 3. Prepare Egg Mixture: In a bowl, whisk together the cornstarch, plain flour, egg yolks, and remaining 50% of the sugar. Set aside. 4. Temper Eggs: Bring the infused milk mixture to a simmer. Gradually temper it into the egg mixture, then return to the pot. 5. Cook Custard: Cook over medium heat, whisking constantly, until the custard thickens. 6. Cool Custard: Pour the custard onto a tray and allow it to cool completely. Final Assembly 1. Fill Tart Shell: Fill the chilled tart shell with the cooled custard, smoothing the top. 2. Top with Dough: Roll out the remaining dough and place it on top of the custard. Seal the edges. 3. Egg Wash and Design: Brush the top with egg wash and create a design using a fork or pick. 4. Chill and Bake: Chill the assembled gateaux in the fridge for 2–3 hours. Preheat the oven to 170°C and bake until golden brown. To discover more recipes with French cream by renowned chefs accross Asia please go to the CREAM ESSENTIAL website #EuropeanCream #FrenchCream #HolidayDesserts #EnjoyItsFromEurope #FrenchCreamSg @creamessentials_sg View original content to download multimedia: SOURCE CNIEL/European Union Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
