Opera Patisserie

Product Information

The new collection, to eat in or take away, is dedicated to comfort (food) and joy with flavours of hazelnut, chocolate and vanilla. Sa démarche artistique commence sur une feuille blanche où il matérialise ses idées pour élaborer des pâtisseries à la frontière de la sculpture. 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.

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. By forming curves, scrolls, and petals, I try to draw a different flower each time to transform a simple cake into a gift. 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. Stay sharp with a larger-than-life ‘Lemon’, revealing a cream cheese ganache and lemon curd centre, while the indulgent Vanilla Flower and Pistachio Cookie offer a fresh twist on classic flavours.

From croissant to mille-feuille, from tarte tatin to eclairs, the book features 100 fully illustrated desserts we all love. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. Reproduction parfaite d'un fruit à peine cueilli, tartelettes ou gâteaux, à travers 100 recettes le chef met en valeur la richesse infinie de sept grandes familles de fruits. 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. This lushly photographed book presents the pastries that Cedric Grolet offers at the patisserie he recently opened a few blocks from Paris’s famed opera house.

Fleurs brings together more than 80 recipes made with almost no material, no complicated ingredients, as Grolet himself explains, “they just require patience and a helping hand”.

His creations usually start from a sketch, a drawing, that Cédric Grolet uses as a starting point to then try to turn into reality. He miniaturizes Sachertortes and Paris Brest for individual servings, and offers a free-form galette-like tarte à la crème.