Pêche Pochée au Cerdon, Fraise des Bois des Yvelines.

Image courtesy of Claire Heitzler

Claire Heitzler is one of France’s most renowned pastry chefs. She created this dessert, composed of meringue, Cerdon (pink wine) mousse, poached peaches, strawberry jelly, hazelnut crumble, strawberry sorbet, and a dome of chocolate for Restaurant Lasserre where she works. You can find the recipe here.

Image courtesy of Claire Heitzler.

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