Kaempff-Kohler at Sirha Lyon with Jonathan Szymkowiak

Sirha, the global event for the hotel, catering, food service, and hospitality industries, was held at the end of January in Lyon.

As part of the “Sucrés du Lux,” Jonathan Szymkowiak, pastry chef at Kaempff-Kohler, was present alongside Paul Bungert, pastry chef of the Michelin-starred restaurant Ma Langue Sourit, for an artisanal demonstration at the stand of “Le Nouveau Chef,” a professional clothing manufacturer.

Jonathan and Paul presented the Kalamandin, a pastry creation based on the calamansi, a Philippine lime also known as the “indoor orange tree.”

This dessert is presented in a dark chocolate shell filled with an almond crumble, fleur de sel, and raspberry crémeux, enhanced with a 60% chocolate whipped ganache and a calamansi confit.

This little marvel delighted the many spectators who attended the live artisanal presentation of the dessert on-site.

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Sirha, the global event for catering, culinary professions, and the hospitality industry, took place at the end of January in Lyon.

As part of the “Sucrés du Lux,” Jonathan Szymkowiak, pastry chef at Kaempff-Kohler, was present alongside Paul Bungert, pastry chef of the Michelin-starred restaurant Ma Langue Sourit, for an artisanal demonstration at the stand of Le Nouveau Chef, a professional clothing manufacturer.

Jonathan and Paul showcased the Kalamandin, a pastry creation based on kalamansi, a Philippine lime.

This dessert is presented in a dark chocolate shell filled with an almond crumble, fleur de sel, and raspberry crémeux, enhanced with a 60% chocolate whipped ganache and a kalamansi confit.

This little marvel delighted the many spectators who attended the live presentation of the dessert.