The Institut Culinaire de France in Bordeaux with Vincent Valton
Stéphane Spinelli, Managing Director and Sales Manager at triangle, made his way to his home country France. At the Institut Culinaire de France in Bordeaux, he met the pastry chef Vincent Valton. You can find out here about the delicious desserts he made using our triangle tools!
Pastry is his passion. Whether it’s Paris, Melbourne, New York or Kobe: Vincent Valton is a professional in his job. He works as a pastry and chocolate trainer at the Institut Culinaire de France in Bordeaux.
When we visited him at the Institut Culinaire de France, the triangle FinalTouch tasting spoon, a straight and cranked triangle pastry spatula, a triangle grater, triangle pointed tweezers and our brand new Quenelle spoons were used by him! Using these triangle tools Vincent Valton made:
- Chocolate brownie, pecans with vanilla mousse quenelle
- Raspberry crumble tart and whipped cream quenelle
- Decomposed raspberry. Vanilla mousse, raspberry compote, raspberry jelly, raspberry puree, sweet pastry, hazelnut biscuit, fresh raspberry and raspberry sorbet
Vincent Valton and Managing Director Stéphane Spinelli at the Institut Culinaire de France in Bordeaux
Institut Culinaire de France in association with Pierre Hermé, is a private higher education institution, training in all the fundamental techniques of the French culinary arts. It opened its first school dedicated to pastry, bakery, chocolate, confectionery, ice cream and confectionery arts management in 2020 in Bordeaux, France. The educational team is comprised of the best chefs and expert educators in their respective fields.
The Institut Culinaire de France aims at welcoming students from the four corners of the world, who are coming for qualitative training and perfecting their skills in specific areas. This cultural diversity is a wealth for the students and the institution as well.
Institut Culinaire de France offers many specialized intensive programs in French and English, allowing students to become rapidly employable and full-fledged members of the culinary world.
We were particularly impressed by the ease with which Vincent Valton made perfectly formed quenelles with the help of the triangle quenelle spoons! As a professional, he only needed a single hand movement. However, with a little practice, any hobby chef can also use our tools to make quenelles. Try it!
We would like to take this opportunity to thank the people who made this local partnership possible: Damien Julia (Management), Kyung-Ran Baccon (Executive Head) and Damien Baccon (Technical Manager)
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