Julien Dugourd: Mes Pâtisseries, Mon Parcours, Ma Resilience

$75 · Offered by Kitchen Arts & Letters

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.

• Binding: Hardcover

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