In addition to the recipes, the book also includes an annex section with basic recipes, product index, and biographies. 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. They are symbols of life, elegance, and purity, they allow you to play with colors, shapes, and ingredients. 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.

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. An experienced chef can read between the lines but this book was written in haste and barely proof-read.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. For a deliciously different start to the day, Cédric Grolet puts his spin on breakfast at The Berkeley Café. Guided by illustrated, step-by-step directions, you will be able to express your own creativity brought to life through the ingredients, whether a Chantilly cream or a ganache.

Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item.From croissant to mille-feuille, from tarte tatin to eclairs, the book features 100 fully illustrated desserts we all love. The tasting experience at Cédric Grolet's Counter, which is divided with two sets of four seats either side, is available Friday - Sunday.

By forming curves, scrolls, and petals, I try to draw a different flower each time to transform a simple cake into a gift. From that standout feast to a magnificent wedding centrepiece, celebration cakes by Cédric Grolet are exquisite, edible works of art. After joining Le Meurice as sous chef in 2012, Cédric Grolet rapidly rose through the ranks and introduced the world to his sweetly styled Fruits and Flowers, through his own boutiques and bestselling books. Sa démarche artistique commence sur une feuille blanche où il matérialise ses idées pour élaborer des pâtisseries à la frontière de la sculpture.If you would like to know the lead time of a specific product, please do not hesitate to contact us.