Is pastry the future of cooking?
The pastry is more than ever on the front of the culinary scene. Books, courses pastry, TV shows, the surging greedy touches all sectors. And this is not to displease the leaders who find letters of nobility. Indeed, for twenty years, the pastry was relegated to the back of the kitchen. Chefs like Pierre Hermé have dusted the traditional cakes and today the French love creative desserts. New ingredients (red beans, rice flour, green tea, yuzu, exotic fruits, beans ...) are invited wonderfully for new flavors. "In the next few years, there will be such a great diversity of pastry in the kitchen, "explains Fabien Rouillard, executive chef for the Fauchon caterer in Paris.
A renewal in the tradition
"But there is still a lot of timidity and moderation. A pastry must be 50% of creativity and 50% of classical bases, "he recalls. Indeed, the pastry must be traditional because there is an important part of affect. The recent success of the classics confirms it. How many yarrow, lightning, Saint-Honore or Strawberry are on the map of restaurants or in the windows of pastries Many are revisited but keep a taste of childhood.
For more news, go to crookie, a clever mix of crescent and oréo, which is dethroning the cronut, half-croissant half-donut.
Addresses not to be missed
In any case, the recipes are not lacking and they expose themselves more and more in restaurants. Like the pastries Pierre Hermé at the Royal Monceau hotel in Paris or Christophe Michalak at the Plaza Athénée. The pastry chefs also have their little pleasures and open shops like Cyril Lignac, who opened La Pastry, or the most famous, that of Philippe Conticini, La Pastry dreams, or the long awaited, that of the Michelin-starred chef Jean-François Piège, which should open in the coming weeks.
