From La Noisette 2.0 by Cédric Grolet to Ispahan Infinitement vanille by Pierre Hermé, passing through Paris-Brest by Philippe Conticini, the salted butter caramel Éclair by Christophe Adam, the marbré cake by Julien Álvarez, the Fragaria vesca by Claire Damon, the Mille-feuille à la vanille bleue by Yann Couvreur, or Le P’tit Beurre by Vincent Guerlais. Behind each creation of the book, 50 gâteaux de grands pâtissiers, is a perfectly detailed recipe, fantastic photographs, and a profile of the chef creator with an interview included.
To write this volume, available in French in our Books For Chefs online store, Hélène Luzin, founder of the Marques et Chefs agency, has traveled across the country to visit the workshops of 50 exceptional pastry chefs and conduct interviews. Encounters in which these prestigious artisans explain their relationship with the heritage of French pastry, reveal their favorite products and honestly and generously share the secrets of one of their emblematic cakes.
After the success of the publication of 50 plats de grands chefs, the author wanted to explore the sweet universe, discovering “a super exciting world. French pastry is diverse and very rich in talents … we are so lucky! ”. The final result of the book is intimate and informal, with, as we said, exceptional photos by Guillaume Czerw.