What is behind a pastry creation? The book, Inspirations, wants to answer this question through ten impressive and inventive desserts which combine art and gastronomy, by chef François Daubinet.
Available in French at our Books For Chefs online bookstore, it shows the different stages of the creative process, from the first sketches to the recipes, through tests, reflections, and technical limitations.
Daubinet’s first book is atypical and suggestive. To make it, the French chef has been inspired by artists from various disciplines such as a glassblower, a seamstress, a master cheesemaker, a watchmaker, or a jeweler, letting his imagination flow in unexpected directions. There are explicit recipes for the creations, as well as profiles of the artisans.
After eight years of pastry training at the Compagnons du Devoir, this chef has worked in luxurious Parisian hotels such as the Crillon and Plaza Athénée, and historic maisons such as Fauchon.