This pastry tour of Paris features the work of 50 of the city’s leading pasty chefs. Arranged by regions of the city, it includes contributions from shops and restaurants such as Pierre Hermé, Fauchon, Le Bristol.
Herein you’ll discover delights such as a Paris-Brest reimagined with pistachio and raspberries; doughnuts topped with brown butter-glazed popcorn; individual mango-passionfruit cheese cakes on a crust made from speculoos and muesli; bostock piped with cassis filling; black sesame and yuzu tart; and flaky turnovers encasing lemon marmalade.
Remarkably diverse, with a good mixture of classic and modern treats. And not a bad guide book for the days when travel to Paris is again possible.
In French. Hardcover. Color photographs throughout.