They are less than 30 years old and they are shaking up the culinary scene. Every day this week, a young chef offers a recipe (starter, main course or dessert) that will awaken our festive meals.
One can be an emeritus sweet hat and moderately taste chocolate.
This is the case of Morgane Raimbaud, pastry chef at Alliance, a Parisian gourmet restaurant (5th arrondissement) crowned with a Michelin star.
Her thing is fruit, and that's not new.
Her parents had understood this well: when it was time for Easter and the egg hunt, they replaced them with... fruit jellies.
The childish anecdote still makes sense two decades later, when the young woman has become one of the most promising figures in her discipline.
Like many of her peers, she seeks to reduce the sweet side of her desserts as much as possible.
An approach that she refined during her years of training, with experienced pastry chefs such as François Daubinet at Taillevent...
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