LIMITED EDITION CROISSANT
The Petit Journal of Delifrance
Spring 2014 - N°0 - Ghana
The eye of the Petit Journal
/The croissant throughout the world
Market /Interview with
Marketing director of
Délifance
The croissant
hides its age
very well
EDITORIAL
By Jean-Manuel Lévêque,
Managing Director of
Délifrance
T
www.delifrance.com
here is only one obvious fact about the
croissant: It tastes
good. This is because its
golden appearance hides a
complex story, the origins of
which are a matter of conjecture and mystery. Forget
the date of the Siege of Vienna in 1683 or the arrival in
France of Marie-Antoinette.
You need to go as far back as
the 13th century in Austria,
or further back still to Antiquity according to some, to
find the Gipfel, its briochelike ancestor.
At the turn of the 20th century, the introduction of
mechanical industrial tools
transformed the croissant
into the shape we know today. Just like the different
layers of its puff pastry, the
croissant is very good at
hiding its age. It is unusual
in the way that it is both a
recent product yet one that
is several centuries old. All
of these contradictions have
only helped to enhance its
legendary status.
It is from the very heart of
this mythology that Délifrance draws its inspiration.
While remaining closely attached to local traditional
methods, we are always
monitoring market trends.
Mini-products specifically
for the breakfast market, a
catering offer with savoury
products and French-style
fillings: It’s our job to update
the croissant, holding on to
traditional methods while
introducing new trends to
perpetuate the legend into
the present day.
Trends /Between tradition & modernity
International /Breakfast
Culture /Every kind of
Between us /The recipe
throughout the world
croissant
of the croissant
Délifrance is celebrating the croissant
on the feast day of Saint Honoré
¾
Saint Honoré is the patron saint of millers, flour traders and bakers.
G
azing at the cream
and choux pastry
coated in caramel,
there is plenty to enrapture
those with a sweet tooth.
The Saint Honoré is without doubt the masterpiece
which is not only a feast
for the eyes but also for the
taste buds. However, it is
not just a delicious French
dessert. He is also the patron saint of millers, flour
traders and bakers.
what kind of saint is venerated by all these professions? Naturally, a key figure who championed high
standards of taste, respect
for traditional methods
as well as a fascination for
innovation. Every 16 May,
his feast day provides the
opportunity to celebrate
places of harvest and promote the work of cereal
farmers and millers. At the
WHEN HONORÉ BECAME A SAINT
“When this inattentive young man told his nanny that
he wanted to become a priest, she was making bread.
Mockingly, the fine woman replied, “and when leaves
start growing from my oven peel, you’ll be Bishop!”
To her complete amazement, the peel turned green
before her very eyes. In memory of this miracle in
1202, a Parisian baker donated 9 acres of land to build
a chapel to Saint Honoré, who became the patron
saint of bakers.
The Petit Journal of Délifrance - No. 0 - Ghana
end of the chain, tribute is,
of course, paid to the bakers. Each, in their own way,
bears witness to a shared
past which contributes to
making the art of baking
the dynamic, innovative
and enduring sector that it
is today.
Délifrance, a major player
in the sector, has always
been quick to promote this
French heritage and knowhow throughout the world.
This year, we are paying
tribute to the croissant.
This passion for fine food is
emblematic of French lifestyle everywhere around
the world. Curved, straight,
filled, fried or salted, this
pastry is continually evolving to the delight of its aficionados from New York to
Tokyo.
THE EYE OF THE PETIT
Around the world of the croissant
ITS NAME
GREECE
SINGAPOR
ITALY
SWITZERLAND
HUNGARY
Croissant
Straight
Croissant
Straight
Cornetto
Gipfel
Croissant
UNITED KINGDOM Croissant
Curved & straight
Curved & straight
Straight
Gipfel
Straight
Straight
Curved
Gipfel
Croissant
Curved & straight
Curved
Croissant
Croissant
Straight
Curved & straight
Croissant
Straight
Cruasan
Curved & straight
THE NETHERLANDS Croissant
SCANDINAVIA
GERMANY
USA
AUSTRALIA
PANAMA
AFRICA
SPAIN
ITS SHAPE
In the United States, it is particularly
popular as a sweet or savoury sandwich.
In Panama, they love it, embellished
and topped with almonds
1770
1600
1200
1700
13TH CENTURY: 1683: celebration of the defeat of the
birth of the ancestor
of the croissant in
Austria: the gipfel
$2,60
$1,95
$1,40
$1,10
$1,05
$1,25
$1,30
$2,80
$1,40
$2,10
$2,10
$1,80
$2,10
$1,40
1683
CHRONOLOGY OF THE CROISSANT
ITS PRICE
Turks at the Siege of Vienna, creation of the
“Hörnchen” (little horn in German) by the
Viennese bakers who copied the symbol of the
enemy’s flag.
1800
1770: introduc-
1838: Auguste
1869: introduc-
tion and popularisation of the croissant
and Viennese pastry
by Marie-Antoinette
of Austria in France.
Zang opens the first
Viennese bakery in
Paris
tion by Pierre Larousse in the Great
Universal Dictionary
of the 19th century,
fifth volume, “Small
pastry with a crescent
shape: Croissants are
T JOURNAL by Délifrance
In Germany, they enjoy it alongside a
cup of coffee. Local adaptation:
croissant in brine/savoury filling
IT IS EATEN...
In Scandinavia, they adapt it into a
Danish-style roll or roll it up with cinnamon
In The Netherlands, it is relished by
itself or with butter, ham, jam or cheese.
In Hungary, they love it filled and
decorated with chocolate or cheese
In the United Kingdom, it comes with
jam and the daily newspaper.
In Greece, they savour it with butter,
filled with praline or chocolate.
In Switzerland, it is eaten with a coffee,
butter and jam. Local adaptation: gipfel
(with less butter and not so moist)
In Italy, they love it with a cappuccino, a
coffee or a fruit juice. Local adaptation:
filled with chocolate/cream/apricot/
honey/raspberry…
In Spain, it is eaten sweet (topping,
icing sugar, fondant, shiny), or savoury
(ham and cheese)
In Africa, they like it plain.
24/7,
OVER THE WORLD
There is no preset time for
eating a croissant! Although
a staple at breakfast, you can’t
beat it when having a snack
in the morning, afternoon or
at lunch. Wherever you are in
the world, the croissant provides a very convenient snack
thanks to its ease-of-use.
From morning to evening, it
can be purchased almost everywhere from the coffee shop
to the supermarket, as well as
the bakery and delicatessen.
In Singapore, it is plain or in a savoury
sandwich with chicken, tuna or egg/mayo
In Australia, they eat it plain.
2013
1950
1938
1920
1905
1869
1838
1900
made with the finest
quality flour mixed
with water containing
beaten eggs”.
2000
1905: first publi-
1920: reinvention
1938: Included
1950: the crois-
2013: the
cation of a puff pastry
croissant recipe in
France.
of the croissant by
French bakers. They
replaced the brioche
dough with a puff pastry containing plenty
of butter, cut up into
triangles, which were
then rolled up to form
crescent moon shapes.
in the Larousse Gastronomique
sant became the
culinary symbol of
French lifestyle.
French pastry chef,
Dominique Ansel,
created the cronut or
the successful combination of the croissant and the American doughnut.
MARKET
« You’re never further than 200m
from a croissant »
INTERVIEW
SÉBASTIEN
LE BESCOND
Délifrance
International Marketing
Director since 2009
Can you give us your perspective of the croissant in the
world ?
Sébastien Le Bescond: The total worldwide market represents about 20 billion croissants per year. That’s an astounding three croissants per person per year for the
whole world! There are only two French pastry/patisserie
products, which are as widely distributed throughout the
world: the macaroon and the croissant. In the built-up areas around the world, you can go as far as to say that you
are never further than 200m from a croissant. The biggest
markets are France (about 15% of the market), Spain, Germany and Italy.
The strength of the croissant is its iconic status. Whether
you are in Moscow, New York or Shangai, the demand is
high for the classic French-style croissant. The expected
standard is that of the typically French product made with
the quality of the French baking tradition.
It is a market that is booming not only because the demand is rising and spreading throughout the world but
also thanks to the support, and indeed the promotion, of
a rising number of sales outlets. I can explain this by the
very nature of the croissant. It is a product that is appreciated by all: It is tasty, appetising, easy to eat, convenient
(you can eat it at any time, sweet or savoury) and, in particular, it is steeped in history and meaning. In spite of all
of this, a high degree of technical skill and experience is
required in the culinary process because the puff pastry is
not easy to create.
Exactly what are the market segments that exist
throughout the world ?
SLB : There is a huge variety! Firstly, there is a wide variety of preservation types. The croissant is of course sold
fresh, pre-packed, packaged under a modified atmosphere
(MAP) or frozen for the B2B market essentially. Indeed,
regarding the frozen ready-to-bake sector, Délifrance is
the market leader. From very early on, we opted for this
sector and the market has gradually shifted towards this
very practical solution. The frozen ready-to-bake sector
produces consistently good results with the optimisation
A MULTITUDE OF SALES
NETWORKS
of equipment, sales floors and staff.
Secondly, there are a wide variety of sales outlets. At the
European level, and contrary to what you might think,
the croissant is mainly sold in supermarkets (over half of
the sales) followed by the away-from-home sector (cafés,
hotels, etc.) and 20% in bakeries. The French outlook on
“IN EUROPE,
A CROISSANT FOR
EVERYONE”
bakery purchases stands out from the rest of the sector at
the worldwide level.
Finally, there is also a broad range of offers at the local level. In Europe, there are local adaptations of the croissant
depending on national traditions. In Spain, the artesano
croissant is made with lard. In Germany, it is sometimes
shaped differently and called a Gipfel. In Italy, the croissant is filled and/or made with brioche dough. In France,
a difference has traditionally been made between the ordinary croissant (curved and made with margarine) and
the butter croissant. However this distinction is becoming
increasingly blurred. Simply put, in Europe, everyone has
their own view on the croissant. For a French person, it is
never filled. For an Italian, it must be filled. Each one of
these countries has its own pastry making culture. Let’s
not forget that it was the Austrians who brought the croissant to Paris. It was the French who then adapted it to create the current puff pastry version.
What is the role of Délifrance in deploying the croissant
throughout the world ?
SLB: Délifrance contributes to this development with its
broad range of French and local croissants, its network
and the solutions it offers. Every year, Délifrance sells and
produces croissants of every kind, in every network (hotels, cafés, supermarkets, etc.), in over 70 countries with
the help of its 18 subsidiaries worldwide. Délifrance supplies all of these sales outlets and provides solutions and
products suited to each one. Our capacity to adapt can be
seen, for example, in the sales solutions provided to assist
outlets. A croissant is not presented in the same way in a
bakery, supermarket or coffee shop.
In conclusion, how would you explain the undisputed
success of the croissant ?
SLB: It’s true, this is a market that is continuing to experience significant growth despite the fact that it is in an extremely competitive and wide ranging market. For breakfast, this includes cereals, bread, yoghurt and pancakes
among a host of other products. On the snack sector, the
competition comes from products as wide-ranging as
fruit, yoghurt, ice cream, fizzy drinks and confectionery
products. In my opinion, one of the reasons for the success of the croissant, is that it tells a story. It is not just a
delicious product that comes from nowhere; it satisfies a
deep yearning for purpose and fantasy in addition to its
inimitable taste and texture.
The Petit Journal
Jo
of Délifrance - No. 0 - Ghana
TRENDS
Between tradition and modernity
French Donut (ready to fry)
LE CRONUT
The latest craze in the
culinary world at the
moment is the cronut,
a combination of
the French croissant
and the American
doughnut.
Cronut, created by
Dominique Ansel
WORLD CHAMPION
The crois’sandwich
The crois’sandwich, a real revolution in the
snack sector.
C
reated
by
the
French
pâtissier,
Dominique Ansel,
it brings together the
imagination of two great
gastronomic stories.
After two months of
testing and the trial of
over ten different recipes,
Dominique Ansel invented
it in May 2013 in New
York.
This
pâtisserie
involves dunking the puff
pastry of the croissant into
The techniques used in
making it are inspired by
traditional baking methods: slow kneading, gentle
rolling and baking in an
oven with a stone base.
THE CROISSANT
MAISON
HÉRITAGE
The croissant
promotes French
lifestyle.
the doughnut fryer.
This croissant-doughnut is
then rolled in sugar, filled
with cream and covered
with icing according to
preference. It is sold at $5
per unit and in packs of six
at the most.
In short, it takes three days
to make in his Soho bakery,
three hours of waiting to
purchase one and… three
minutes to eat one!
F
rom this starting
point, Délifrance has
set itself a target of
going back to the origins of
its success. This is because
when you inherit a tradition, you must be able to
update it. First step: recognising the French essence
of the product.
The Croissant Mai s on
Hé r it ag e is made using
traditional produce: wheat
flour, cane sugar, Brittany
butter and Label Rouge certified eggs.
T
he crois’sandwich is surfing the wave of hybrid products. It is the savoury version of the
croissant combined with features of a Viennese bun. Its shape is long and straight. Its soft and
crunchy texture is obtained by its unique puff pastry
composed of wholemeal wheat flour and different
types of seeds (linseed, poppy seed, sunflower seed).
This creation by Délifrance was awarded a number
of prizes in Europe (2013 Sirha de l’Innovation 2013
top prize (France), ITQI (International Taste Quality
Institute), 2013 Innovation award (The Netherlands),
Café Society Award (United Kingdom))… Further
evidence of its success was demonstrated during the
10th Délifrance Sandwich World Cup, where the
winner put forward a sandwich based on this pastry
product. The Turk, Hakan Ozfirinci, created the first
“Crois’Duck Sandwich”. The filling was a bold blend
of duck with orange, roast sweet pepper and pomegranate vinaigrette. Once more, the croissant crosses
the frontier between sweet and savoury, between the
East and the West.
Finally, as with all of Délifrance’s pastries, the recipe
is free of any colouring
agents, artificial flavouring
or hydrogenated fats.
This results in a product
that is both crunchy and
melts in the mouth, with a
warm colour and a golden
puff pastry.
More than an icon, the
Croissant Maison Héritage
preserves French good taste
with mouthwatering consequences.
The Petit Journal of Délifrance - No. 0 - Ghana
CULTURE
Croissant: the state of the art
WHEN THE CROISSANT
BRINGS THE FAMILY TOGETHER
THE CROISSANT ON THE BIG
AND SMALL SCREEN
« Now, Karenin waited in the hall,
looking up at the coat rack where
his collar and lead were hanging.
Tereza put on his collar and they
went shopping. She bought some
milk, bread, butter and, as always,
a croissant for him. On the way
back, Karenin trotted along beside her, with the croissant in his
mouth. He looked around proudly,
probably delighted to be noticed
and pointed out by others. Once
they got back home, he waited at
entrance to the bedroom with the
croissant in his mouth, waiting
for Tomas to notice his presence,
crouch down, start to scold him
and pretend to take the croissant
from him. This scene would repeat
itself day after day. They would
spend a good five minutes chasing each other around the flat until
Karenin would hide away under
the table to hurriedly eat his croissant. »
First, there was incredible opening scene of Breakfast at Tiffany’s
(1961). Audrey Hepburn, more
elegant than ever in her Givenchy
evening dress, getting out of a taxi
on the iconic Fifth Avenue. It is
early morning. She is as impeccable and fresh-faced as the night before. Like any self-respecting New
Yorker, she eats her breakfast out
of a brown paper bag. As she gazes
through the window of a jewellery
shop, she eats a croissant with a
takeaway coffee. Luxury resides
in simple things. The croissant
is also the symbol of love at first
sight. In the movie, It’s complicated
(2009), Meryl Streep, an experienced baker, teaches Steve Martin
how to make a chocolate croissant.
Their hands touch when rolling
the puff pastry. Their good mood
is communicative. They have the
time to enjoy being together. Then,
the moment arrives when they
can taste the hot croissant straight
from the oven... a shared moment
of pleasure.
Extract from The Unbearable Lightness
of Being, 1984, Milan Kundera
ON THE WEB
On Youtube, there is an increasing
number of demonstrations on how
to make croissants. The joycevonna.com website is the leader with
over 1 million views of its How to
make croissants video. Star chefs
like Gordon Ramsay have gone in
search of its secrets: “Love, Butter & Good Ingredients”. Over
600,000 web users have viewed his
quest. Sometimes, fun is made of
the croissant on the web. The most
recent one is a parody of European
cinema by the American presenter,
Ellen DeGeneres: “the Croissant
and the False Moustache. »
In social media, the croissant is
also a very popular subject. This
is reflected in the large number of
related images on Pinterest or articles written by food bloggers. As
for the #croissant hashtag, it has
a significant popularity index of
38.4/100 according to hashtagify.
me Naturally, among the 10 most
commonly associated hashtags on
Twitter, you will find some key references to French tradition: #café,
#cheese and #baguette.
http://www.joyceyvonna.com/
Gordon Ramsay:
http://youtu.be/eCIA59ALWxo
Ellen DeGeneres:
http://youtu.be/eCIA59ALWxo
http://www.pinterest.com/
http://hashtagify.me/
http://twitter.com/
The Petit Journal of Délifrance - No. 0 - Ghana
THE HEROES OF THE
CROISSANT
The croissant has its own hero: a
brilliant Austrian of many talents.
August Zang (1807-1888) was the
archetypal self-made man. Not satisfied with having invented the percussion rifle at the age of 29, he became
a pastry maker. Our gunner-baker
then set off to conquer Paris with his
friend and partner, Ernst Schwarzer.
In 1838, he opened his first Viennese
bakery on 92 rue de Richelieu. It was
a success. He introduced the French
to the ancestor of the croissant: the
Kipferl. In 1848, the entrepreneur
once again made a new start. He
returned to Vienna and ventured
into the modern press industry to
make his fortune. This millionaire
magnate single-handedly embodies
the elements that make up the myth
of the croissant: The marriage of
the field of battle, the baker and the
newspaper.
THE 10 TOP HASHTAGS
associated with the #croissant hashtag:
#food
foo
fol
#follow
#c
#cafe
#breakfast
#coffee
#starbucks
#chocolate
#followba
#followback
ees
#cheese
gue
#baguette
INTERNATIONAL
Breakfast around the world
NEW YORK
UNITED STATES
LONDON
UNITED KINGDOM
RABAT
MOROCCO
TOKYO
JAPAN
BYRON BAY
AUSTRALIA
Laure, 31
Paul, 26
Omar, 41
Cotté-Yazaki family,
41, 37 and 5
Carolina, 20
«Every New Yorker has
their own breakfast. The
partygoer opts for the
harshest of all: two aspirin
and a glass of water. Or, a
deluxe double burger before going back to bed. That
model from Chelsea eats a
crispbread and a glass of
vinegar. The businessman
from Fulton Street buys a
takeaway cream cheese bagel and a black coffee from
a food truck. He takes it
with his daily vitamins. The
society woman from the
Upper East Side has lunch
with her friends around
a fruit salad and a clover
juice after a session at the
gym. The hipster from Williamsburg has the time to
sit down and enjoy a pancake. As for me, I chop and
change my menu all the
time to suit my mood!»
«During the week, I make
myself a good-old porridge: crushed oats with a
thick and sticky consistency. I add a knob of butter and some maple syrup.
On Sundays, it has to be the
Full English Breakfast: fried
eggs, sausages, black pudding, bacon, hash brown,
toast and cooked tomatoes.
Not forgetting the ketchup.
As for muffins and scones,
I particularly enjoy them at
teatime with a cup of tea.»
«I make a cup of coffee or a
sweet mint tea. And then I
feast on Moroccan specialities that I heat up, namely
the Beghrir (pancake with
1000 holes) or the Harcha
(thick semolina cake). I
spread them with euphorbia honey or Aïcha jam.
Finally, I drink a freshly
squeezed orange juice from
the garden. Otherwise, I
stop off at the Délice, the
Swiss pâtisserie in the town
centre and I order a cream
coffee and a croissant.»
«We enjoy either a western
breakfast (toast, jam, yoghurt) or some rice with a
selection of the following:
t the leftovers from the
previous day
t some furikake (a kind of
Japanese condiment, a
mixture of sesame, varech and salt)
t some shirasu (small fish)
with a raw egg and some
soya
t some grilled fish (salmon, mackerel) and miso
soup [luxury version]
t some nato (fermented
beans)
t a mug of decaffeinated
coffee for the grownups, a bowl of cocoa for
the youngsters.»
«We wake up to the sound
of the cockatoos of the
jungle. We have the typical breakfast of this former
British colony: grilled bacon, fried button mushrooms, eggs, baked beans
from a tin with a cup of tea
and some toast with butter.
At the moment, we are living on a tight budget, so we
often make porridge. This
is made with cooked oats
flakes with salt or sugar.
Finally: after brushing our
teeth, we grab our swimsuits, put the surfboards on
the roof of the car and set
off for the beach!»
CREAM CHEESE BAGEL
BLACK COFFEE
FRUIT SALAD
CLOVER JUICE
PORRIDGE
FRIED EGGS
SAUSAGES
BLACK PUDDING
BACON
HASH
BROWN
TOAST
COOKED TOMATOES
COFFEE
SWEET MINT
TEA
BEGHRIR
HARCHA
EUPHORBIA
HONEY
AÏCHA JAM
ORANGE JUICE
RICE
FURIKAKE
SHIRASU
RAW EGG
SOYA
GRILLED FISH
MISO SOUP
NATO
BACON
MUSHROOMS
EGGS
BAKED
BEANS
TEA
TOAST
The Petit Journal of Délifrance - No. 0 - Ghana
BETWEEN US
Recipe of the butter croissant
EENGUERRAN
CATHALA’S
RECIPE
Teacher at the Ecole de Boulangerie
et de Pâtisserie (bakery and
pâtisserie school) in Paris
For 12 croissants: flour (500g),
milk (300g), water (250g), sugar
(50g), fresh yeast (20g), salt (9g),
butter (250g).
SPICY DETAILS
CHARLES DICKENS refers
to it as one of the basic
elements of breakfast, « the
workman’s pain de ménage
and the soldier’s pain de
munition, to the dainty
croissant on the boudoir
table. »
1
Make a well in the flour and
add all the other ingredients
followed by the water. Mix until you obtain a consistent dough
and knead by hand for 10 minutes.
Allow to rest in the refrigerator.
Flatten the butter into a square of
about 20cm x 20cm. Then incorporate one layer of butter between
two layers of pastry.
SMALL CONUNDRUM.
When the croissant is made
of butter (and not margarine,
as in the so-called “ordinary”
croissant), it is straight… This
creates an exception to the
rule of the half-moon shape.
However, when it is crescent
shaped, it is known as a
“curved croissant”, which
is a pleonasm, as you are
stating the same fact twice!
Look on the
crunchy side
of life!
3
Roll the pastry (about 4mm
thick) and cut out 12 triangles
(about 25cm high and 8cm
wide). Roll up the triangles starting at the base and finishing at the
point. Glaze the prepared croissants with a beaten egg and leave
to rise for about two hours at 24°C.
Glaze them a second time and
place in the oven at a temperature
of 180°C for about 15 minutes.
BETWEEN THE CRESCENT
MOON AND THE BULL’S
HORN.
There are two opposing versions
to the origin of the curved shape of
the croissant. The first legend goes
back to the victory of the Austrians
over the Turks. The croissant is said
to be a copy of the crescent moon
shape displayed on the Ottoman
flags in order to celebrate the
victory. The second hypothesis
associates its shape with the horn
of a bull. Indeed, in Italian, isn’t
the croissant known as a corneto?
k!
istiiic
Very Art
!
iiick
esist
Irr
An extra-crispy
stick, sprinkled
with crunchy little
grains of sugar.
ing
r stand
A palmie tention!
to at
WHY IS IT GLAZED?
Currently,
professional
bakers glaze croissants using
an egg-based glaze. This was
not the case originally. The
first mechanical ovens, which
gave rise to the present-day
raised puff pastry, used
water vapour and gave the
croissants a golden colour.
Today’s croissants are glazed
in order to reproduce this
appearance.
k!
stiiic
Fanta
2
Roll the pastry and fold over
to form 3 layers (letter style)
Leave in the fridge for 30
minutes. Then roll and fold over to
form 4 layers (wallet style).
Put back in the fridge for 30 minutes.
Once you have finished this layering stage, you have 12 layers of butter forming the leaves of the puff
pastry.
The irresistible
combination of
two layers of
puff pastry with
DUDVSEHUU\ßOOLQJ
A delicious pastry
with the great
taste of fruit!
ier
palm rry
be
en a
Wh s rasp
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Publication manager:
JEAN-MANUEL LÉVÊQUE
Editor:
MARIE ABIVEN
The Petit Journal of Délifrance - No. 0 - Ghana
A crispy puff
pastry rolled
around a delicious
DSULFRWßOOLQJ
A thinner and
crispier version
of the stick,
reinventing a classic
viennoiserie shape,
allowing you to
stick and twist.
!
ain
t ag
Twis
Designer, creation and editing:
DATAGENCY
Illustrations:
MARC FERSTEN