Plein Coeur - Maxime Frédéric

The pastry chef transforms meaningful ingredients—the ones from mills, orchards, and creameries—into creations that resonate deeply. His expertise elevates flavors we all share, rooted in childhood memories, to the level of works of art.  

In this book, Maxime Frédéric highlights the producers and teams he collaborates with daily through stunning photo essays. Eggs, flours, chocolate, coffee, milk, honey, hazelnuts, rhubarb, orchard fruits, and herbs are celebrated in all their diversity with nearly 60 recipes. Douillon, millefeuille, pain au chocolat, wild strawberry vacherin, waffles, apple galette, and rye tart...

Which came first, the egg or the pastry, in stirring emotion?