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Apple Julien Dugourd so good #25 Soft Caramel

Apple tart with liquid caramel, vanilla and mascarpone cream by Julien Dugourd

Apple tart with liquid caramel, vanilla and mascarpone cream by Julien Dugourd

In the heart of the French Riviera, between Nice and Monaco, we find Eze, a medieval town in a privileged setting and with unique views of the Mediterranean Sea. It is there where the La Chèvre d’Or hotel stands majestically, a space where pleasure, comfort, and elegance go hand in hand. Three characteristics that are also reflected in the restaurant, with two Michelin stars thanks to the work of MOF chef Arnaud Faye. Leading the desserts station, we find talented Julien Dugourd, a versatile and elegant professional, who treasures a solid cooking training background acquired in his early years.

Julien DugourdJulien Dugourd stood out first in the world of savory cooking, preparing even to be recognized as one of the best kitchen apprentices in France. It was at that time that his head chef advised him to train as a pastry chef, because to be a good cook you have to master the basics of pastry. A fundamental first contact. Dugourd took the definitive leap from cooking to patisserie while working under chef Marc Veyrat at l’Auberge de l’Éridan, a mythical restaurant that held three Michelin stars and the highest Gault & Millau score. ‘Veyrat asked me to switch to the pastry station and everything changed there, I have not left the sweet world since.’ And after passing through the Veyrat restaurant, the pastry chef has accumulated experiences together with Jean-Georges Klein, Alain Ducasse, Philippe Rigollot and Christophe Michalak

As a result of all this experience and his culinary background, this pastry chef does not hesitate to define his proposals as ‘simple, light and fruity’, without losing sight of the importance of the visual aspect of each creation. As he claims, ‘the appearance is particularly important, as much as the taste, because you eat a cake with your eyes before trying it.’ For this reason, he does not hesitate to seek inspiration even in contemporary art to finish finding original designs that provide that necessary added value that a setting like La Chèvre d’Or demands. Designs like this colorful apple tart with a vanilla and mascarpone cream, a golden apple brunoise cooked with vanilla, an apple chantilly and slices of granny smith apple, whose recipe we only share on our website and which complements the article we dedicate to Dugourd in so good # 25.