Haute Pâtisserie - Relais Dessert

“100 creations by the Best Pastry Chefs” reads the subtitle of this work, which broadly shows the quality of all the members of the prestigious Relais Desserts Association. Within its pages, the reader will receive practical advice and discover details of the creative process of great names such as Pierre Hermé, Jean-Paul Hévin, Eric Vergne, Jérôme de Oliveira, Frédéric Cassel, Xavier Berger, Alban Guilmet, and Luigi Biasetto, among many others.

An exceptional work full of creativity and with the guarantee offered by pastry shops with the most unanimous recognition in France and the whole world. Each creation includes techniques and tips to achieve the best result. Delving into the pages of this book is a unique opportunity to explore the talent and creativity that the best pastry shop of the moment goes through, and also magnificently photographed.