My name is Floriane, I am 19 and I am from Brittany.

I first get an A-level in technology at the Catering College of Dinard and went on to study for a Higher National Diploma (HND) in Hotel Services and Catering at the Catering College of La Rochelle.

A long time specifically interested in pastry, cooking is now my major focus.

Travelling is also one of my main interests. I believe it is a key learning and sharing factor in our field. This year around the world is a real opportunity offered to us and I look forward to sharing my discoveries!


Recipe – Spicy crab « compression », mango-avocado, curry oil and small bergamot-coriander sorbet




Bring the water and sugar to the boil, add half of the herbs and infuse. Strain the syrup to remove the herbs and add the sugar and glucose. Mix the syrup with the bergamot, add the remaining chopped herbs. Churn.


Ingredients Quantities
Les vergers Boiron 100% Bergamot puree 0.250 kg
Coriander ¾ box
Water 0.5 kg
Tarragon ½ box
Glucose 0.075 kg
Sugar 0.050 kg



Ingredients Quantities
Spring roll sheet 4
Sunflower oil 5 spoons

Cut the sheets, oil them and shape them as desired around a cylinder 55 mm in diameter. Bake in the oven at 180°C.



Make a jelly with the mango puree, passion fruit puree and agar-agar. Cut out the disks. Steam the crab claws, cool and remove the shell. Finely dice the avocado, add lemon juice, season, add the chopped coriander and sliced shallots. Finely dice the mango. Add the sherry vinegar. Make a mayonnaise with a good amount of mustard and bind with the crab meat, season and add the chilli. Cut the leeks into julienne strips, salt and mix with the curry oil. Assemble and press it into rhodoid cylinders 55 mm in diameter in successive layers finishing with a disk of jelly. Harden slightly in the freezer.


Ingredients Quantities
Les vergers Boiron 100% Mango puree 0.25 kg
Les vergers Boiron 100% Passion Fruit puree 0.05 kg
Agar-agar 0.003 kg
Tropical avocado 1
Lemon 1
Coriander ¼ box
Shallots 0.05 kg
Olive oil 0.08 L
Yellow curry QS
Sunflower oil 0.25 L
Egg yolk 1
Mango 1
Mustard 0.03 kg
Chilli QS
Crab claws 1 kg
Leek ½
Sherry vinegar 0.02 L



Ingredients Quantities
Les vergers Boiron 100% Mango puree 0.150 kg
Balsamic vinegar 0.03 L

Mix the mango puree and vinegar.


Put the flowers on a very moist kitchen towel, keep in the refrigerator. Stretch two spoonsful of zesty mango in a dynamic rotary movement, place the compression on top, surround with the wafer. Finish by inserting the flowers and daikon cress© in the gaps. Accentuate the dynamic spiral movement.


Ingredients Quantities
Iberis umbellata 8
Mandarin Marigold 12
Daikon cress© 16 sprigs

Floriane is now at

Lux Dag för Dag

Primusgatan 116

112 67 Stockholm


Last update: 19 February 2016