Tocino De Cielo: Dialogue avec Catherine Flohic
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For more than a decade, one dessert has remained on the menu at Le Chateaubriand in Paris while nearly everything around it has changed: Inaki Aizpitarte’s interpretation of tocino de Cielo, the rich Andalusian custard whose name translates, improbably, to “heaven’s bacon.” This small book takes that singular dish as its point of departure.
Structured as a conversation between Aizpitarte and publisher Catherine Flohic, the book combines culinary reflection, memory, and travel narrative. It traces the chef’s interest in the dessert back to its origins in southern Spain, following a journey through Andalusia undertaken with filmmaker Nanda Fernandez-Brédillard in search of its history and continued place within local culture.
Part interview, part meditation on transmission and reinterpretation, the book culminates in the recipe itself: a deceptively simple preparation that has become one of the defining signatures of Aizpitarte’s cooking.
Paperback. 80 pages. 4.25” x 6.625” In French.
Published on December 1, 2022
