Desseralité

DESSERALITÉ  (inspired by naturalness and dessert). Enter a fascinating universe where Nature reclaims its rights in 45 unique and unexpected creations. Jessica Préalpato, pastry chef at the Alain Ducasse restaurant at the Plaza Athénée, interprets the generosity of Nature in top-class desserts: Peaches and nectarines from Lizac and frozen sweet clover; Quinoa pudding, natural citrus and mint; Alain Ducasse chocolate, toasted cereals and single malt ... This book is a true manifesto of a new pastry at the frontier of cooking, anchored in naturalness, inseparable from the seasons and producers, respectful of tastes and the environment.