Causing a sensation on Instagram even as he helms the pastry kitchens at Alain Ducasse’s Michelin 3-star restaurant Le Meurice in Paris, Grolet has a remarkable talent for crafting stunning plated desserts. Most notable are “false fruits,” which are amazingly lifelike recreations of lemons, passion fruit, bananas, apricots, and the like from gelées, ganaches, marmalades, and other fundamental preparations.
Here, in Fruits, he showcases those vivid recreations among 95 recipes of great creativity that also include eclairs, tarts, sorbets, and an array of other delights. Chapters cover citrus fruit, stone fruit, fruit with seeds, exotic fruit, berries, wild fruit, and even nuts.
The book is in French and we do not currently have information on whether and English translation will happen. Whatever the language, this is an extremely exciting resource for anyone who seeks fresh inspiration in the pastry kitchen.
In French. Color photographs throughout. Hardcover.