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Opera Patisserie

£24.165£48.33Clearance
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when the fork plunged in, concentric layers of cake, cream and silky fruit purée were revealed, a flavor bomb of heightened color, texture and taste. Cédric Grolet is simply the most talented pastry chef of his generation--he was named World's Best Pastry Chef in 2018. What they have in common is that they are original and also use components that respect the seasons, since it is always the raw materials that guide his creativity. Not really bad but also not amazing, except the Vanilla Ice cream which was probably the most disgusting thing I have ever eaten.

The most acclaimed pastry chef today, living in Paris and under the command of another emblematic French cuisine figure, Alain Ducasse, finally presents a book that goes over his creative mood. I am a confectioner living in Vienna and was very disappointed, after trying out some of the recipes, nothing was really good. The French cookbook Opera Pâtisserie marks the entrance of the most talented pastry chef of his generation, award winner Cédric Grolet, into the world of boulangerie-pâtisserie. By forming curves, scrolls, and petals, I try to draw a different flower each time to transform a simple cake into a gift. By wrapping the results in hypermodern culinary craft, Grolet took a tradition of trompe l’oeil fruit dating back to 12th century Sicily and made it new.Opt for a curated selection of signatures, including petite viennoiserie, an exquisite Waffle Flower or slice of French toast, followed by fresh fruit perfection. They are symbols of life, elegance, and purity, they allow you to play with colors, shapes, and ingredients. He miniaturizes Sachertortes and Paris Brest for individual servings, and offers a free-form galette-like tarte à la crème. by Patrik Szczepański Michel Bras, Cédric Grolet, Oriol Balaguer, Emmanuel Ryon, Albert Adrià, Lior Shtaygman, Charisse Dickens, Attila Meinhart , Michel Eyckerman Enric Monzonis, Albert Daví, Josep Maria Julien Dugourd, Raphaël Giot, Vinesh Johny, Masahiko Ozumi, Curtis Duffy, Eric Ortuño, Hiroyuki Emori , et al. He fashions trompe l'oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings.

Véritables fils conducteurs de sa pâtisserie haute couture, les fruits y sont travaillés pour révéler leur essence et leur puissance. The tasting experience at Cédric Grolet's Counter, which is divided with two sets of four seats either side, is available Friday - Sunday. Sa démarche artistique commence sur une feuille blanche où il matérialise ses idées pour élaborer des pâtisseries à la frontière de la sculpture. There Grolet largely leaves behind the trompe l’oieil showmanship of his earlier Fruitand demonstrates command of classic baker’s artistry, even as he employs it in fresh and elegant ways. This one-of-a-kind dining experience places guests at the pass, giving a rare window into the kitchen – and the techniques and flair of the pastry chefs.

Citrus, stone fruits, fruits with seeds, exotic fruits, red and black berries, wild fruit, nuts, and with peels. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages.

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