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INTRODUCTION

Christophe Felder and Camille Lesecq, the dynamic duo of Alsatian pastry chefs, are back with a new theme, desserts, classified by season.

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, rosa, pink praline bomb and other mother heart.

To be found on our partner’s website: https://www.librairiegourmande.fr/confitures/790-mes-confitures-edition-augmentee.html

OTHER ARTICLES

… ADVENT CALENDARS 2023

Discover how pastry chefs and chocolate makers have concocted a sweet magic to celebrate the period we have to wait until Christmas. Delightfully imagined, their Advent calendars invite you to enthral day after day. Behind every little door, a sweet surprise waits, brightening our mornings with a touch of deliciousness. Between the fine chocolates and the divine pralines, these calendars enchant our senses as we count the days until the fairy of the Christmas season. A sweet tradition which turns the wait into a succulent journey, where every day is an irresistible promise.
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… THE SWEET HISTORY OF HONEY

Food for the Gods, honey has a high symbolic value. In the Western Wold it has been the sweetener most used for centuries, until sugar overshadowed its glory and put it back in its quasi-divine role of aromatic ingredient.
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SELECTION OF DESSERTS WITH SEASONAL FRUITS

Let’s discover the innovative and comforting creations of our pastry chefs who turn seasonal fruits into edible works of art. Each creation is a celebration of flavours and textures that winter offers. Join us on this delicious adventure where the creativity and passion of our pastry chefs give life to desserts that are as beautiful as they are tasty, just the perfect antidote to the winter gloom.
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