We meet her at the Hotel San Régis * where, a first for the best pastry chef in the world 2019, she signs the menu of an exclusively sweet snack. Between seasonal fruit pie and plate preparations, this exercise, less simple than it seems, is sublimated by his talent.
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For this perfectionist, every ingredient counts. A complexity that fades away with tasting. Remains this delicacy that Jessica Préalpato likes to find during Sunday lunch. From Italian family traditions, she kept the chicken with vegetables.
"In Villeneuve-de-Marsan, my grandmother served it after the aperitif, garbure, asparagus or foie gras she made herself. We ended with the nun like a piece mounted with lightning prepared by my father. He was a pastry chef." A classic replaced today by the crumble made with his daughter Lou, 4 years old. The best way to ensure the succession!
His Sunday restaurants: "L'Assiette, where David Rathgeber, who also does...
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