Cocotte

Image courtesy of Ladurée

Yes I very clearly am a dessert person. Maybe I’ll post something salty in 3 months. Anyway let’s get to the point. This consists of two pink velvet meringue cups, which are pretty much all you see in the picture filled with rose flavored millefeuille cream, rose poached pear and fresh raspberries. It was created by Antoine Ravary (check out his Instagram and die) for Ladurée on the occasion of Paris Design Week. If you want to try it, it’s only available at Bar Ladurée in Paris.

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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.

Langoustine au casier

Image courtesy of Anne-Sophie Pic

This is one of Anne-Sophie Pic’s signature dishes. It consists of grilled crayfish in butter, with a sauce flavored with green apple, celery, anise, and cinnamon leaf. The sauce constitutes the most interesting element of this dish and Pic developed it with the aim of it being complex in the making but simple in tasting. She wanted to have an elaborate sauce that still had distinguishable ingredients. I can’t tell you if she succeeded since I haven’t tried it (yet!) but it doesn’t look too shabby to me.

Anne-Sophie Pic is the daughter and granddaughter of chefs; but she did not decide to become one herself until she already had completed business studies. She’s a self-taught chef who is always seeking to develop flavors and tastes. She experiments with little known ingredients and different modes of preparation. Her style of cuisine is really simple but it’s also very sophisticated. You can discover more here.