In his fourth book, 12 Seasons, Yann Couvreur, instead of dividing the year into four seasons, goes through it month by month through more than 80 simple, sweet and savory recipes that reflect great respect for the product. Rhubarb and orange blossom cheesecake in April, raspberry and tarragon tart in May, apricot-thyme-lemon tart in July, fig-walnut tartlets in September…. Harmonious and gourmet combinations for each season that transmit to the palate from freshness to acidity, sweetness or purity. “Since launching our first store, my pastry has revolved around seasonality. What could be more pleasurable than working on a ripe strawberry? ”, he assures.
“From the red fox (my mascot) to the installation of our atelier in the middle of the forest, going through the increasing use of herbaceous plants, over the years, the link with nature has become evident. An absolute priority. Our rigorously selected ingredients have a well-defined taste role. No dyes or synthetic products with unpronounceable names. The goal? Offer cakes to seduce the largest number of palates, uniting all generations ”, he continues.
Available in our online bookstore Books For Chefs in French, this book, although it is marked by seasonal fruits and vegetables, also accommodates some more timeless ingredients such as cocoa, vanilla, and caramel that are grouped in a thirteenth chapter.