Desserts from the French Riviera, created by the pastry chef of the Michelin 2-star restaurant La Chevre d'Or.
Fruits are abundant in these plated desserts, from tiny little babas filled with roasted pineapple and cleverly adorned to resemble their filling, to a reverse lemon tart with a meringue base, lemon-cream filling, and pastry disc garnish.
But Dugourd's creativity is just as clear in a hazelnut souffle contained within a caramel dome or his reinvention of tiramisu as a millefeuille.
Visual inspiration is easy to find here, as well a technical insight.
Hardcover. Color photographs throughout. In French.