Bocuse Patisseries par Benoit Charvet: 25 Recettes de Famille et de Tradition Francaise
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The Restaurant Paul Bocuse, the legendary auberge on the banks of the Saône just outside Lyon, has built its reputation around the cooking of Paul Bocuse, a giant of modern French gastronomy. This volume puts the institution's pastry program in the spotlight.
The 25 recipes come from Pastry Chef Benoît Charvet, the 2018 World Champion in Frozen Desserts, who joined the team in 2019. They are classics, with a few subtle variations: Le Saint-Honoré, La Tarte Tatin, La Tarte au Citron Meringuée et Agrumes, Le Fraisier. Among the gentler surprises: a Gâteau de crêpes Suzette, a Crème Caramel Renversée, and Le Clafoutis de M. Paul, with poached cherries baked in a deep cocoa pot.
Photography treats the finished pieces as they would appear on a pastry cart or in a fine patisserie's display case, not as individually plated desserts. Professionals looking for grand innovations should look elsewhere. This is the Bocuse kitchen's reading of the canon.
Hardcover. Color photographs throughout. In French.
Published on 2025
