Fruits - The art of pastry making

Cédric Grolet was named Best Pastry Chef in the world by the World 50 best restaurants, the Nobel of gastronomy. As Chef Pâtissier at two Parisian places of excellence such as the Restaurant Le Meurice Alain Ducasse and La Patisserie du Meurice par Cédric Grolet, he models trompe l'oeil fruits, perfect and sparkling, which once opened reveal exquisite desserts with a filling surprising, unforgettable to look at and to taste. In this voluptuous cookbook, Grolet presents his fruit-themed haute-couture creations, explains the techniques and reveals his unlimited imagination in the sketches that anticipate each masterpiece. Food & Wine defined his work as "the apotheosis of confectionery art". Like a gallery of realistic portraits, 95 recipes feature 45 fruits, from exotic ones to citrus fruits and berries, created by the award-winning French pastry chef to seduce the sight and palate of dessert enthusiasts.

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