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Cranberry Eric Bertoia Mascarpone Mousse Recipes Orange Plated Desserts Recipes so good #4 Sorbet Recipes

Cranberry Confit with Mascarpone Mousse, Speculoos Crisp and Orange Kumquat Sorbet

Cranberry Confit with Mascarpone Mousse, Speculoos Crisp and Orange Kumquat Sorbet

Born in France, and surrounded by fruit trees, he soon discovered that exceptional desserts could be made out of those marvelous gifts from nature. Today, Eric Bertoia is Daniel Boulud’s Corporate Pastry Chef, and works designing, managing and supervising the personnel and desserts of restaurants located in such distant places as New York, Palm Beach, Vancouver or Beijing. He also represents a bridge between French pâtisserie and the flourishing modern American pastry. As follows, he describes his career, his current occupation and his point of view about his profession in his own words.