Résumé

Indulge yourself with the finest pastries in the world, created by the award-winning pastry chef of the legendary Ritz Hotel in Paris.



Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savor sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHélène en cage , and explore too this legendary hotel on the Place Vendome.



In French Pastry at the Ritz Paris , Perret writes about his inspiration for his top ten creations, and then five haute pâtisserie desserts are each interpreted in three different variations: as an appetizer ( la touche ), as a main dessert, and as a light, sweet finishing flourish ( la sucrerie ). The book concludes with Perret's favorite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem.



Includes Color Photographs by Bernhard Winkelmann