HAUTE PÂTISSERIE- NEW EDITION
This new edition, produced on the occasion of the 40th anniversary of the association, has been updated and enriched with recipes submitted by our new members: the delicious sweets of Fabrizio Galla in Italy, the Cappuccino dessert of Guy Krenzer and Jean-Christophe Jeanson for the Maison Lenôtre or the Secret Garden by Mathieu Kamm in […]
« BREAK! », ERIC ORTUNO
… What do all these specialties have in common? Well, they break, emitting a suggestive sound, a crunch that gives us clues of their delicate texture. This is the first meaning of the English word, « break ». In a more figurative sense, « break » refers to that short period of time in which we relax, and in […]
« CHOCOLAT », THIERRY MULHAUPT
The book’s origins go back to a fascinating Colombian adventure that led chocolatier and pâtissier Thierry Mulhaupt to purchase a 10 hectare plantation in the foothills of the Andes, and which nurtured his commitment to agroforestry, biodiversity and sustainable cacao farming. In this book, the reader will learn all there is to know, from cacao […]
« FEMME DE CHAMPAGNE », CAROL DUVAL-LEROY
After the death of her husband in 1991, Carol Duval-Leroy found herself at the head of one of the most beautiful family Houses in Champagne. In this book she tells us her story, not always easy in a very masculine world, how she introduced principles of sustainable development and imposed the Duval-Leroy brand on the […]
« TARTES FOLLES », THIERRY MULHAUPT
This pastry chef and chocolatier, trained at some of the greatest houses (Dalloyau, la Tour d’Argent), whose studies also include the decorative and fine arts, creates his pastries as though they were works of art, using a careful interplay of flavours and colours to evoke different tastes. As the seasons roll by, let yourself be […]
« DES GÂTEAUX ET DES SAISONS », CLAIRE DAMON
Respect for products and seasons, no colourings, just the right amount of sugar, wholemeal flours with no additives… all in a superb volume with a carefully designed layout. The book starts in Autumn, with pear choux, vanilla millefeuille, fruit cake, chestnut moelleux and filbert tart. Winter follows on, with the famous Fracas de la Banquise, lemon […]
“LES FRUITS ROUGES DE MON JARDIN”, FRÉDÉRIC CASSEL
They grow in large number of tasty varieties in the garden of Frédéric Cassel, generous and creative pastry chef in Fontainebleau, including president of the prestigious association Relais Desserts for 15 years. Strawberries, raspberries, blackberries, redcurrants, blueberries, blackcurrant, cherries… The chef presents these treasures of nature and celebrates them in 70 cheerful recipes, from the […]
CHEZ MOI, PRINTEMPS-ÉTÉ
With simplicity and spontaneity, she shares with us her tips and advice for making delicious and authentic dishes to enjoy, with friends or family, when the good weather returns. A true ode to sharing and gluttony, placed under the sun of her native South-West! More than 50 recipes, including: « White asparagus from Landes, soft-boiled egg […]
50 GÂTEAUX DE GRANDS PÂTISSIERS QU’IL FAUT AVOIR GOÛTÉS UNE FOIS DANS SA VIE !
For each chef you will find an interview in the form of questions and answers related to the dish he chose to represent him. Then the famous emblematic recipe without forgetting the food and wine pairing. Here are some examples of chefs and their recipes: Jérôme Banctel with artichoke, Alexandre Couillon with the black oyster […]
THE ORGANIC CONFECTIONERY WORKSHOP
Before going on to make the little treats, the author explains how to use the different varieties of sugar, such as molasses, agave nectar or cane sugar, equipment, natural colours (matcha tea, turmeric, beetroot sugar), texturing agents (agar agar, tapioca), natural flavours (essential oils, fruit syrups and purées). Then come 24 recipes for “Boiled sugar […]