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Philippe Conticini goes red

Philippe Conticini

June 4, 2014
Jaume Cot
Philippe Conticini
Philippe Conticini goes red

With the arrival of the good weather, the Pâtisserie des Reves redeems the red fruit in a clear return to traditional aesthetics, in which every piece of fruit is presented as close to its natural state as possible. The creations are daringly fresh, light in character, with an intensity that remains on the palate long after the initial tasting.

Fraisier is the first of the home-made classics that has recently entered onto the market. The strawberries are cut to combine the texture of the fruit with the explosion of their juice in the mouth. Mousseline cream surrounds the strawberries and a delicate sponge cake complete the offering, which also includes a unique addition of a thin layer of crunchy rhubarb. Freshness, acidity and aroma are the dominant elements in this complete pastry.

La Tarte Aux Fraises (Stawberry Cake) celebrates the first harvest of ripe strawberries of the season and combines a gently roasted puff pastry with almond butter and an invigorating rhubarb compote.

LaTarte Aux Framboises (Raspberry Cake) creates the same experience with raspberries, on this occasion playfully combining almond sugar with a finish that is both refreshing and aromatic and a base made from rhubarb and strawberries.

Completing the collection is an original entremet, the Fruitier des Froutes Rouges, which combines mousseline cream with a centre compote of fresh raspberries and a delicate sponge of almonds and pine nuts: a playful balance of elements that is once again beautifully observed and refreshingly original.