In her first book “Des Gâteaux & des Saisons“, Claire Damon shows her great herbarium of modern pastry: 68 recipes for tarts, entremets, sweets, galettes, cakes, and choux, going through the rhythm of the passing of the seasons. Each season is marked by the arrival of a fruit. In autumn, we find caramelized apples, chestnuts, and other nuts such as hazelnuts; in winter, chocolate, spiced bread, and fruits such as mandarin orange take center stage; in spring, grapefruits and rose water, and in summer, apricots, figs, raspberries, and more.
Available at Books For Chefs in French and published by Alain Ducasse Editions, it focuses on respect for seasonality. As she herself says, “each ingredient used in the compositions of my cakes is the object of reflection. What is its origin, its mode of cultivation, its producer? 95% of our fruits are organic and from the field ”.
Without a doubt, nature is a great source of inspiration for Damon, “its beauty nurtures me and particularly encourages me. This book gives it the place it deserves ”, she points out. However, it is not the only factor when it comes to building a dessert. An oriental fragrance or the scent of cut hay can also awaken her imagination. This chef, the owner of Des Gâteaux et du Pain, works like a perfume maker does, with a top note, a heart note and a base note. Preserving the ingredient and restoring the flavor as precisely as possible is a discipline that she reveals in this book.