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- Summer Bliss-

13 Jul. 2019

 

Bright-eyed and bushy-tailed, we are getting ready for summer fun and for the new creations the Relais Desserts pastry Chefs concocted for us: ice creams, cookies and fruity, crunchy or refreshing sweets. It’s takeout to appreciate on the beach… feet in the sand, or while on a stroll. Some of the Relais Desserts Chefs are telling us a little more about their favorite flavors and compositions for the summer.

 

 

 

 

 

Paris-Beach Flip-flop: Breton shortcake, verbena red berry marmalade, red berry cream and raspberry glaze.

 

 

 

 

Arnaud Larher, Paris

 

 

The product you like to emphasize in the summer?

Strawberries, to me they really represent summer.

 

This summer creation?

The Paris-Beach flip-flop!

 

A must, to eat on the beach?

The fruit tart, a timeless classic.

 

Your best?

The “fraisier” and the “Pompadour”.

 

And what is your personal guilty pleasure?

The mojito!..

 

 

 

 

Cheesecake Riviera by Jérôme De Oliveira, Cannes (France): cheesecake, red berry compote, crunchy shortcake. © Cook and Shoot, Aline Gerard

 

 

 

 

Jean-Christophe Jeanson, Lenôtre House, Paris

 

The product you like to emphasize in the summer?

Strawberries! In sorbet, in a pound cake, in tarts and in the iconic Bagatelle. It’s great in whatever floats your boat!

 

This summer creation?

The strawberry, apricot and pistachio Bayadère. I love its flavor and color mix.

 

A must, to eat on the beach?

The strawberry and rhubarb madeleine that makes you feel like a kid at each bite.

 

Your best?

The raspberry tiramisu: Our clients love it and come May, they look forward to it; it’s a classic.

 

And what is your personal guilty pleasure?

The raspberry éclair, every year I put in a new ingredient. Last year, it was coconut and this year, it’s Timut peppercorns for its slightly peppery notes.

 

 

 

 

Finger cakes by Lenôtre House. Four delicious cakes such as the strawberry Valencia: strawberry jam, hibiscus and chia seeds, strawberry chocolate and small almond coating and decoration of strawberry-yuzu paste.

 

 

 

 

Fruit sorbet (57% to 74% fruit…) by Lenôtre House: lemon-ginger, pistachio-apricot-strawberry bayadère…

 

 

 

 

July gourmet specialty, with summery fruity flavors by Patrick Gelencser, La Roche-sur-Yon (France)… Honey apricots, pistachio chips and extra-crunchy, pure butter flaky pastry.

 

 

 

 

Sébastien Bouillet, Lyon

 

The product you like to emphasize in the summer?

Cherries. My father has this terrific cherry “clafoutis” recipe that I love making every year.

 

This summer creation?

Our frozen entremets, the Exotic, made with frozen vanilla parfait, pineapple sorbet, pineapple compote and brunoise and coconut Dacquoise.

 

A must, to eat on the beach?

Mini rhum cakes in a jar.

 

Your best?

Our fruit tarts, frozen yogurts and entremets and our homemade sorbets.

 

And what is your personal guilty pleasure?

Freshly churned vanilla ice cream, a real delight!

 

 

 

 

Mini rhum cakes in a jar by Sébastien Bouillet © Nicolas Villion

 

 

 

 

Frozen bar Jupiter by Alain Chartier, Vannes (France) © L. Rannou-Studio Fun Images

 

 

 

 

Nicolas Bernardé, La Garenne-Colombes

 

The product you like to emphasize in the summer?

The Solliès fig in a “cakissime”® or in a puff pastry tart.

 

A must, to eat on the beach?

The pocket-size cakissime®, hidden in a metal box. THE travel cake…

 

Your best?

The frozen cakissimes®: fruity sorbets and smooth frozen yogurts, a soft cake… that you can carry in a cooler for a gourmet picnic.

 

 

 

 

Frozen Cakissime® by Nicolas Bernardé or three beaches far away like the Playa Paraiso: coconut sorbet and Dacquoise and pineapple lime sorbet © Françoise Vauzeilles

 

 

 

 

Pocket-size Cakissime® by Nicolas Bernardé: Lemon poppy © Françoise Vauzeilles

 

 

 

 

Miss Gla’ Gla by Pierre Hermé.

 

 

 

 

Ispahan ice cream by Pierre Hermé Paris: litchi-rose sorbet and raspberry sorbet. The flavors of the ice creams and sorbets overlap and are delicately mixed randomly using an ice cream maker’s spoon. It’s a handmade mix.

 

 

 

 

Roberto Rinaldini, Rimini (Italy)

 

The product you like to emphasize in the summer?

Oh, our vegan sorbets definitely, they’re refreshing and flavorful.

 

This summer creation?

The new Rinaldi Boom Boom, some semifreddo or frozen “parfaits”. Mark: Sicily pistachios, Caribbean dark chocolate icing. Pamela: Madagascar vanilla, strawberries, mango white chocolate and Amber: caramel, salted peanuts with amber chocolate coating.

 

A must, to eat on the beach?

Dried fruit and honey bars, to keep your energy up when it’s hot out.

 

 

 

 

 

 

 

 

Queen’s Flower by Roberto Rinaldini: meringue cake and vanilla parfait.

 

 

 

 

Richard Sève, Lyon

 

The product you like to emphasize in the summer?

Our specialty Pierres des Monts d’Or.

 

Vos best?

Our frosted sticks and raspberry or basil tablets.

 

Your personnel favorite?

Strawberry ice with red praline tiles…

 

 

 

 

Sorbet, ice cream et Baroque… by Richard Sève © Philippe Jalin

 

 

 

 

Pierres des Monts d’Or by Richard Sève: old style praline, praline sheet with hazelnuts from Piedmont, all wrapped in a royal meringue © Philippe Jalin

 

 

 

 

Jean-Paul Pignol, Lyon

 

The product you like to emphasize in the summer?

Ice cream.

 

This summer creation?

The “Peppercorns” ice cream that we make with Costa Rica pepper, grown in agroforestry at an altitude of almost 900 feet, surrounded by citrus trees, it has an amazing flavor!

 

And what is your personal guilty pleasure?

Actually, the Peppercorns ice cream; it’s a ray of sunshine in your mouth.

 

 

 

 

Fraisier by Jérôme De Oliveira, Cannes (France): soft almond cake, strawberry compote and fresh strawberries, light vanilla cream. © Cook and Shoot

 

Ultime ice cream by Pierre Hermé Paris: Madagascar vanilla ice cream, Belize pure origin dark chocolate ice cream, fleur de sel dark chocolate chips.

 

 

 

 

Bâtonnets givrés de Richard Sève © Philippe Jalin

 

 

 

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