OP: Best of Claire Heitzler
Throughout the 2010s, Alain Ducasse’s eponymous publishing house produced a series of handsomely designed books in a series titled Best of... Each volume featured a different notable chef and step-by-step color photography of their dishes. We’re happy to offer three by leading pastry chefs.
Alsatian pastry chef Claire Heitzler worked in the restaurants of Raymond Blanc, Alain Ducasse, and the Troisgros brothers before ultimately heading the kitchen at Lasserre and then, later, becoming the creative director of Ladurée. She now operates her own consulting business.
Enticing, vibrant recipes abound in this 2013 volume. The chocolat craquant—a carefully layered entremet of ganache, mousse, cookie, sablé, sorbet, and delicately, beautifully sliced raspberries—is a visual stunner, to be sure. A tarte au fromage blanc is notably more rustic than other offerings but rightfully so, as Heitzler attributes the recipe to her mother. And the passion fruit petit four is a tiny architectural feat for steady hands, tweezers, and palette knife.
Our copy is in Very Good condition with lightly bumped spine corners, issued without dust jacket in padded hardcover. A great introduction to the work of a renowned pastry chef. In French.