Couvreur’s signature pastries regularly sell out at his three Paris shops (in the 4th and 10th arrondissements, and the Galleries Lafayette in the 9th). After working with such chefs such as Alain Dutournier and then Stéphanie Le Quellec at Hotel Burgundy, he developed a reputation for re-energizing traditional pastries. Travel writers admonish visitors to show up early if they want a chance at kouign-amann, Saint-Honoré, or his signature buckwheat millefeuille.
Here, in his first book, he includes those treats and many others, arranged by the time of day the chef imagines they would be most appealing. To our eyes the rhubarb-raspberry tart would be as lovely at breakfast as in the after dinner slot to which it is assigned. And we can’t imagine anyone being dismayed with the peach claufouti, brioche with toasted kumquats, or pistachio madeleines at any time of day.
In French. Hardcover. Color photographs throughout.