« 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 […]
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 […]
