The new collection, to eat in or take away, is dedicated to comfort (food) and joy with flavours of hazelnut, chocolate and vanilla. Cedric Grolet, executive pastry chef of the Michelin 3-star Le Meurice in Paris, plucks his ideas from roses and violets, vanilla orchids and orange flowers, to create entremets and individual pastries. by Patrik Szczepański Michel Bras, Cédric Grolet, Oriol Balaguer, Emmanuel Ryon, Albert Adrià, Lior Shtaygman, Charisse Dickens, Attila Meinhart , Michel Eyckerman Enric Monzonis, Albert Daví, Josep Maria Julien Dugourd, Raphaël Giot, Vinesh Johny, Masahiko Ozumi, Curtis Duffy, Eric Ortuño, Hiroyuki Emori , et al.

This one-of-a-kind dining experience places guests at the pass, giving a rare window into the kitchen – and the techniques and flair of the pastry chefs. He combines gourmet recipes with the artistry of piping to create original cakes and tarts in the shape of flowers.What they have in common is that they are original and also use components that respect the seasons, since it is always the raw materials that guide his creativity. Following this logic, the book is divided into four chapters, each one dedicated to a season: Fleurs de Printemps (lilac, camélia, citron vert, etc. If you would like to know the lead time of a specific product, please do not hesitate to contact us. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Arresting in both flavor and presentation, the pastries and desserts in this book are inspired by seasonal flowers. Catching the eye with its glossy mahogany shell, a chestnut illusion cake pairs velvety cream with crisp hazelnut and a rich blackcurrant centre. Cédric Grolet is simply the most talented pastry chef of his generation—he was named World’s Best Pastry Chef in 2018.Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. Cocoa connoisseurs are well served too, with the showstopping Chocolate Paris Brest Flower and chocolate-meets-caramel notes of the Chouquette Entremet, beautifully boxed to take home.

Choose from three re-imaginations of the classic Saint Honoré which all cater for 70 or more guests: a tall and tierred creation, a showstopping single tierred cake or stunning number-shaped delights, all available in either decadent vanilla or chocolate. After the international success of Fruits and Opéra, Cédric Grolet launches a new recipe book for fine pâtisserie: Fleurs.Cédric Grolet presents his third and colorful book, Fleurs After the success of Fruits and Opéra, the French chef surprises with this book, available at Books For Chefs, with which he pays tribute to his mother. He miniaturizes Sachertortes and Paris Brest for individual servings, and offers a free-form galette-like tarte à la crème. Taking fruit as a starting point, the book, published in French, delves into the personal style of this chef which has made him worthy of worldwide fame. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. An experienced chef can read between the lines but this book was written in haste and barely proof-read.