Couvreur’s rapid rise through some of France’s finest hotel pastry kitchens has led to his opening three shops of his own in Paris, as well as a boutique in London’s Harrod’s department store. He’s known for his willingness to borrow ingredients or techniques from the savory side of the kitchen, as well as for this dramatic presentations,
In this book focused on plated desserts, Couvreur offers more than thirty of his own highly detailed recipes, accompanied by precise assembly diagrams. In addition, he has enlisted more than a dozen of his peers to share their own signature creations. The chef’s own desserts include a dramatic roast pineapple with lime glaze and a cardamom sorbet; strawberry-herb millefeuille with black pepper and sumac; and a green apple vacherin with shiso. Contributing chefs include Michaël Bartocetti of Le Cinq (cherries marinated in sakura tea and umeboshi vinegar); Aurélien Rivoire of Pavillon Ledoyen (mushroom marshmallows with chocolate, apricot and fleur de sel); and David Toutain of the eponymous restaurant (purple basil cream spheres with currant and raspberry in several forms).
Lots of beautiful presentations here, along with the all the fresh ideas.
Hardcover. Color photographs throughout. In French.