PÂTISSERIE DE SAISON
It all starts in the fall with the Smith tart, the Mont-Blanc marron, the Black Forest or the Grapefruit pepper of Timut. Then in the winter, with a citrus tart kamalansi, a Grand Marnier Soufflé or a finger choco-coffee. In the spring, return to red fruits with the strawberry rhubarb charlotte, the pavlova red fruits, […]
À LA TABLE DES PRÉSIDENTS
À la table des présidents celebrates the pleasures of the table, for the truth is that fine food is an integral part of the relationship between presidents and their guests. A beautiful book, inviting us to savour a banquet of words and stories. Each menu – put into context and modernised – encourages us to go […]
GOURMANDISE RAISONNÉE
While some pastries are true masterpieces of precision and elegance, the book Gourmandise Raisonnée is just as sumptuous and will satisfy professionals and gourmet amateurs alike. Frédéric Bau, creative director of Valrhona, explores the foundations of a new healthy and virtuous pastry, through a scientific and artistic approach. The ingredients, techniques and gestures redraw the […]
ENTREMETS
In spring, make way for strawberry, apricot passion fruit, pistachio brownie. In summer, apricot olive, plum chocolate or fruit biscuit. Autumn will see cappuccino, apple cinnamon or a caramel plum rice pudding. While the lychee grapefruit dome, banana pineapple or citrus mascarpone will brighten up the winter. A chapter is dedicated to holiday flavors, opera, […]
MES CONFITURES, CHRISTINE FERBER
Every food lover knows Christine Ferber, the “Jam Fairy”. This master patissière-confectioner, who lives and works in the village where she was born – Niedermorschwihr in Alsace – has won over the greatest chefs with her jams and bittersweet confections: Alain Ducasse, la maison Troisgros, Pierre Gagnaire and more. A virtuoso when it comes to flavours, she […]
THE BIBLE FOR SUCCESSFUL ICE CREAMS AND SORBETS!
Classified by month and according to product seasonality, Alain Chartier, Meilleur Ouvrier de France and World Champion of Frozen Desserts, gives you more than 430 recipes with more than 250 photographs. A book fully illustrated with his original creations with not only recipes but also historical, regulatory, economic, technical and nutritional aspects. https://www.librairiegourmande.fr/glaces-et-sorbets/12215-glaces-toute-l-annee.html?search_query=glace&results=631
PASSION BRIOCHES
30 traditional recipes (Parisian brioche, Vendée brioche, Tropezian tart, Bostock, puff pastry brioche rolled with cinnamon…) or creative ones (butchy with mascarpone, thin brioche with red fruits and crumble, braided brioche with three chocolates, surprise brioche with exotic cabbage) broken down by Chef Régis (teacher in a hotel school and co-author of a book preparing […]
FAIRE SON LEVAIN, MOUNI ABDELLI APPRENDRE À RÉALISER SON LEVAIN À LA MAISON
With several years of experience in the field, Mouni Abdelli invites us to discover (or rediscover) natural sourdough bread. To do this, we need to look at the different ingredients (flour, water, etc.) and the key stages of preparation (temperatures, refreshments, utensils, etc.). Once the sourdough has been mastered, we can usefully move on to […]
FÊTE DES PÈRES 2024
La Maison Le Daniel vous propose ce coffret de bonbons spécialement conçu pour célébrer les papas férus de chocolat. Chaque pièce de ce coffret allie finesse et créativité, dans l’unique objectif de séduire les papilles les plus gourmandes ! Crédit photo : © Marion Le Glouet Cette année, Laurent Duchêne dévoile une création audacieuse et gourmande : une bouchée […]
FÊTE DES MÈRES 2024
Découvrez « Le Passionnément pour Maman » de la Maison Oberweis, une création raffinée qui promet une explosion de saveurs. Son coeur généreux de pâte sablée, biscuit amande vanille, crémeux citron, et compotée de fraises au poivre de Timut, est sublimement couronné d’une mousse à la vanille. Parfait pour célébrer les mamans avec élégance et gourmandise ! Savourez […]