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She is the most delectable incarnation of TV’s new look Epicureanism. With humour and finesse, Julie confesses her gourmet pleasures to Desserts.
A flavour you adore?
Not easy because I like variety. Bread, which is sacred, and Japanese green tea. Wherever I travel in the world, I take green tea and a kettle with me…
A particular dessert from your childhood?
My first sweet recipe! Truffles made by mixing cocoa powder with margarine. Even then, I had incredible gastronomic flair…
A teatime ritual?
As I avoid desserts at the end of meals as much as possible, I tend to allow myself a treat at teatime: macaroons, shortbreads, pieces of chocolate, tarts…
Your favourite desserts?
Anything made with chocolate, preferably black and goodquality!
A guilty pleasure to share?
There’s no such thing as a “guilty” pleasure! A glass of red wine, a Les Amoureuses chambollemusigny or a Gruaud-Larose, a Saint-Julien or a Domaine de la Treille Muscate corbières by Catherine Marin-Pestel, produced with attention to detailand great care.
If you were a dessert?
A piece of dark “porcellana” chocolate by Pierre Marcolini.
From magazine "Desserts" Spring – Summer n°3
Discover in the last episode of the Podcast L'envers du dessert, the confidences of Mercotte and his special link to Relais Desserts.
Morgane Raimbaud, pastry chef of the Alliance Michelin-starred restaurant (Paris, 5th) won the prize ”2020 French Dessert Champion” !
The World Food Programme has been awarded the Nobel Peace Prize.
Pierre Hubert, installé à Dijon, recherche un Chocolatier. Toutes les informations ici.
Christophe Roussel, pâtissier chocolatier haut de gamme à LA BAULE (44), recherche un Chef Pâtissier H/F.