최고의 자리에서도 끊임없이 연구하고 노력하는 셰프님을 보면서 감동한 시간!. #spcculinaryacademy #oliviermagne #inbp #mof . “Las November … They require a lot of time and dedication, so they would keep me from enjoying this class. Pàte à choux, different creams/custards and brioche. Maison Marius, Allauch Picture: Visite d'Olivier Magne MOF ( meilleur Ouvrier de France ) - Check out Tripadvisor members' 1,644 candid photos and videos of Maison Marius Olivier Boudot is on Facebook. It was a lot of material, a lot of work, processes, shaping… and it all came out perfect thanks to the great organization of Olivier and Yohan. Such as the drum. He represented France 89 times, scoring 14 tries. Artisan Bread.. Browse for your friends alphabetically by name. Molecular Gastronomy. This is an award and recognition given every 4 years and is a symbol of excellence highly valued in France. Which was very good for me…. This banner text can have markup.. web; books; video; audio; software; images; Toggle navigation This day was much more intense. Perhaps in the first moment our palate will not finish joining these textures and let us see that it is a fantastic union, but once you try it you realize that it is formidable. Aug 25, 2016 - © J.LANIER / INBP. This point seemed to me to be really interesting because it is where much of the success in our bread and dough lies. In short, the previous steps that require rest to finish the elaborations. In addition, the pâte à choux, the crumble, all the cores with different flavours, the dough of the croissants, the bread dough that would give rise to the baguettes and other very creative breads, the brioche doughs (traditional and colored with turmeric, fruits…) were made. For him, the bakery has to suffer and love at the same time, he defends that no one is better than no one, that only we can make our way in this world and that true success lies in hard work, perseverance, constancy and a passion for learning. The praline mango spoon and the marrón glazé drum (photo below), the latter is surprising. In fact, he shared with us that it is a step he always takes in his bakery every day. The introduction to French Bakery & Viennoiserie could not have been done better than with Chef Olivier Magne! Olivier Magne obtient BM (brevet maîtrise boulanger),en 2000, puis devient formateur à l'EFBPA d'Aurillac. I have an experience that I will never forget and that, of course, I recommend to everyone who feels this bond and passion for this world. He explained the importance of knowing the base temperature, how to calculate it and put it into practice. Upon arriving at the school, I met a group of bakers/pastry chefs and Yohan at the front door. I always had the feeling of being one of them (even though I didn’t dedicate myself to this profession the way they do) and that’s thanks to how great they are. At that moment you are aware of how a profession that is loved and lived at every moment can unite people who feel the same passion. Saved from instagram.com. Olivier Magne MOF will share the techniques of croissant, brioche and brioche feuilletée. The good thing about the school is that people from different parts of the world can attend without language being a problem as it is translated into French, English and Spanish. Olivier Claude C. Magne (born 11 April 1973 in Aurillac, Cantal) is a French former rugby union footballer and a current coach. A look at his incredible creations is enough to understand why… With very careful and thoughtful procedures, the Master of Bakery will share … Italian Chef Cooking School 23,936 views. For 4 years, Olivier Magne developed a 100% organic sourdough bread range, which was sold at BIOCOOP, a leader in organic food distribution. He told us about the sourdough, the method he uses to work with it in his bakery and advice on how to get good results. When we arrived, many of us did it a little earlier, we could see how he prepared and worked the dough for the laminate. The class started at 10:00 am, but they were at school earlier so they could laminate some of the doughs and take a few steps forward. When Olivier had finished setting up the table with all that had been worked out, he wanted to express his gratitude to all those present. He also shared that he was struck by the fact that in Spain there was not a culture as similar to baking as there could be in France, but that thanks to Yohan this passion for this profession is getting closer to all those who want to feel it. I was able to talk to him before I went in and got rid of all those nerves I had on me. This site uses some unobtrusive cookies to store information on your computer. Of course, I must not and I don’t want to omit the people who helped them to carry out the masterclass, giving support to finish the work, laminates, baking… as Alain, Thomas, Matthieu (the last two are finalists of the MOF), Cyril (who came from Korea) and Massimiliano. All the content taught by Olivier was divided into 2 days. He said the attitude of all of us was exemplary. Olivier Magne is a French baker who won the MOF in 2015. Since then, he has been traveling around the world, passing on his baking know-how during the courses. . More than 14 different creations of different complexity were created. OLIVIER MAGNE MOF. Michel Magne, Nadia Golon, and Eddie Barclay Magne, Golon, and Barclay Alain Decaux Based on the Angelique novels by Anne and Serge Golon. By joining our e-mailing list, you will be the first to know about future classes and events at TheTasteLab, new products available from Classic Fine Foods and much more. Everything had an impeccable finish, and the care and affection was reflected in each elaboration that was arriving at the tables. Only people who are like that have the ability to contribute positive things and allow others to evolve alongside them. Jan 26, 2018 - Les classiques #paind’Aix #painauvergnat #painsurprise #mof #boulangerie #bakery #fantasy #fashion #instagood #instafood #instapic #yummy #food I remember Yohan saying that these things are from people who don’t sleep, hahahaha. During these holidays, at the beginning of... © 2011-2021 Bake-Street.com - City of temptations, Fujisan Bread, Mount Fuji laminated brioche. In 2000, he got a bakery diploma which will allowed him to teach and convey his passion for 5 years at the French School of Bakery, Pastry and Cookery of Aurillac, created by Christian Vabret MOF, then for 8 years at the National Baking and Pastry-Making Institute of Rouen, internationally well-known for its expertise in training and consulting. Tell me about a funny memory regarding your life as a baker. Of course I would also like to thank the school’s assistant principal and the entire team for taking such good care of us. They welcome you with open arms, listen to you, advise you and share instructive experiences with you. TRAINING COURSE. Numbers 0 to 25 contain non-Latin character names. It’s where he meets his partner, Florian Argoud, with whom he creates Farine & O. The only way to achieve those results is to do it with passion. A humble, kind and approachable attitude. Olivier Magne is a French baker who won the MOF in 2015. The rosette also combined several preparations such as a croissant dough and a brownie heart with pistachio. When he finished, Olivier was moved and embraced Yohan. I was lucky to be with Olivier, Yohan, the team that helped them and some of their colleagues. Olivier MAGNE - MOF 2015 - présentation des créations en boulangerie et viennoiserie Today I’m not going to share a recipe with you but my experience in Olivier Magne‘s Masterclass with Yohan Ferrant at the Baking School Barcelona Sabadell. 15th - 17th SEPTEMBER. In Paris when he does a masterclass of this kind, he never exceeds 12 students and found it incredible how Yohan was able to manage such a large number of people with such a well executed organization. It is a very clean and comfortable way to work the butter at home to get a good result. We saw how to make a two-tone dough, both for croissants/pain au chocolat and brioches (in addition to other wonderful creations such as vanilla and strawberry rings), how to make Tzarine, chocolate and pistachio rosette, kouign amann… And two very creative and surprising preparations. I met Álvaro from “Le Frabique”, Sandro (chef from Miami), Javier (he came from La Rioja, but I don’t remember the name of his bakery, sorry), Alberto from “Panadería Simón”, one of the owners of “Panem”… and some more of whom I don’t remember the name of, a thousand apologies. Four leading French pastry chefs, including two MOFs, have collaborated on this handsome and inspiring guide to viennoiserie, pastries made from enriched or laminated doughs that are among the touchstones of the patissier’s art.. With recipes for more than 70 sweet and savory pastries, as well as the base doughs, fillings, and toppings, this is a comprehensive and imaginative guide. Il devient MOF en 2015 et possède aujourd'hui deux boutiques. Il devient MOF en 2015 et possède aujourd'hui deux boutiques. In addition to seeing how to work at all times the dough to prevent the butter from reaching its melting point and spoiling. I am not a professional in the sector, just an amateur who applies her knowledge at home. It gave me the opportunity to see baking and confectionery masters work, teach and share their work with humility, closeness and kindness. Join Facebook to connect with Olivier Boudot and others you may know. A few years ago we collaborated together for a magazine, along with other colleagues, and being able to see and talk to her was something I didn’t expect. À travers 80 recettes dont certaines en pas à pas illustrés, nos quatre experts Jean-Marie Lanio, Thomas Marie (MOF), Olivier Magne (MOF) et Jérémy Ballester vous transmettent leurs connaissances pour faire de vous les prochaines stars de la viennoiserie. Note: This only includes people … Bread. And to top it off, on the last day when Olivier was setting up the table I met a wonderful person. Alba from Galette. A very well-rounded and organized team. The second day was very interesting, we would see how everything elaborated the previous day took shape and color. For those who like working with doughs, this day was great. Après le succès du Grand Livre de la Boulangerie, Le Grand Livre de la Viennoiserie est le nouvel outil indispensable du boulanger. Elegant, clean, creative and carried out with a very studied process. I couldn’t be more excited to meet her in person! Olive Wagyu in Japan - The rarest Steak in the World - … I loved it. In 2015, Oliver Magne won the title of Meilleur Ouvrier de France (baker), which completely changed his life. – Olivier Magne (MOF 2015). MOF Boulanger Olivier Magne 특별 세미나. And not only that, but the creativity that surrounds this product as well as the process to carry it out. However, I did my best to share through my stories some moments and results of what Olivier was doing so that you could enjoy a little bit of what he was doing. We were 35 assistants and everything went perfect. I to admit it, I'm obsessed! At this point he explained the difference between working with pectin or starches and how they would affect the final results if we work with them in one way or another. It awards the sector’s professional as «The best French bakery» (Meilleur Ouvrier de France). Meilleur Ouvrier de France 2015 artisan à Paris chez Farine et O et consultant en boulangerie. It is admirable how you can teach and organize so many different people with such a good result. Many of you already know this great baker, but for those of you who don’t already know him, I will tell you a little about him. Meet. Passionate about baking from his earliest childhood, at the age of 16, he started as a baker-trainee within the family business … Despite preparing many recipes for the blog, whether sweet or savory, in my head these breads are always... Today's recipe has a curious story behind it. May 4, 2019 - Olivier Magne | “Les classiques - pain d’Aix, pain auvergnat, pain surprise” May 4, 2019 - Olivier Magne | “Les classiques - pain d’Aix, pain auvergnat, pain surprise” Explore. ב 13/3/2017 התקיים בבית הספר לקונדיטוריה "אסטלה כיתת אומן" השתלמות ייחודית עם שף שגרירות יפן בישראל, ריו שויהירו, למפגש מרתק עם צמרת הקולינריה בארץ. At the end of the first class we went for a drink. Browse by Name. They prepared us some delicious lunches, there was no lack of detail. Those of you who usually go through the blog, you would notice that last week there were no posts on it and the reason was my attendance to this course. He taught us a technique for laminating in which there are no more dough leftovers, which is fantastic because I had always seen this laminating method and it forces you to cut dough on the sides so that there is no excess dough that could spoil the final result. Food And Drink. Currently, he is also running the Farine & O bakery in Paris, where he is making the bread based exclusively on the natural sourdough and long fermentation (up to 72 hours for some types of dough). Olivier Magne obtient BM (brevet maîtrise boulanger), en 2000, puis devient formateur à l'EFBPA d'Aurillac. Being able to be with them in a more relaxed and friendly environment was really great. Après le succès du Grand Livre de la Boulangerie, Le Grand Livre de la Viennoiserie est le nouvel outil indispensable du boulanger. Magne was a rugby back row forward, known especially for his speed and handling in open field play. 10th. Il devient MOF en 2015 et possède aujourd'hui deux boutiques. They are subjected to very tough tests in which they have to carry out their work with some unforeseen events along the way imposed by the judges. Moreover, he is well known for his outreach efforts on panettone and special breads in platforms like Facebook, Instagram, Twitter and Youtube using the tag @aquihaybuenpan. The first two pastries were made by hand, the dough and the butter stretching with roller, so that we could see how to do it without machinery (he used this method that I learned from Yohan and shared with you). Bakery Consultant . Olivier is considered one of the most innovative bakers in France and to realize this, you only have to look at his incredible creations. MOF Guillaume Mabilleau 24-25-26 aprile 2017 - Duration: 3:42. אסטלה מארחת את – MOF Olivier Magne 2017. The moment you see all the products coming out of the ovens, the scent that surrounds the school’s workshop, as well as the look of surprise from all of us who were there, automatically generates a memory of those who are never forgotten. In short, they all make you feel at home. After twenty-four years, Olivier becomes a trainer at the National Institute of Confectionery. Since I wanted to enjoy 100% of this experience, I preferred to stop publishing so I wouldn’t have to watch out for them or social networks. He will demonstrate the techniques of different colours viennoiseries and the art of folding. Son and grandson of bakers, Olivier Magne grew up in the “flour” of the family business of a small village in Auvergne, France, starting at the age of 15. All the people who win this award are highly valued in their guild, some of them who won this award were Paul Bocuse, Alain Ducasse or Joël Robuchon, for example. He joined his hometown team, Stade Aurillacois, as a boy in 1979. À travers 80 recettes dont certaines en pas à pas illustrés, nos quatre experts Jean-Marie Lanio, Thomas Marie (MOF), Olivier Magne (MOF) et Jérémy Ballester vous transmettent leurs connaissances pour faire de vous les prochaines stars de la … What a great two days! Thank you very much. He is also graduated in Marketing, Communication and Design. 11th MARCH. Not as cheerful as I'd like, but now I'll give you a little more detail. For 4 years, Olivier Magne developed a 100% organic sourdough bread range, which was sold at BIOCOOP, a leader in organic food distribution.