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Baked Apple, blackcurrant sorbet by Sylvain Constans

Baked Apple, blackcurrant sorbet by Sylvain Constans

 

Sylvain Constans, Executive Pastry Chef of Beige Alain Ducasse Tokyo describes his pastry as “very good and simple, I try to express what is essential of the ingredients in a simple style, even if I use a lot of techniques and different cooking methods on one ingredient”.

The French chef, who has been working at one of Tokyo’s most high-end places to eat the best fusion of French and Japanese delicacies since 2015, wanted to share in So Good one of his elegant and beautiful desserts.