Felder and Lesecq worked together at Le Crillon in Paris before Lesecq departed to become pastry chef for Yannick Alléno at Le Meurice, a position he held until a few years ago.
We carried this book initially in its French edition and we warned then that the title is deceptive. If you think of it as a collection of cakes you’ll overlook the rich range of baked goods included, from canelés, sablés, and eclairs to an apricot charlotte, a cherry streusel tart, and the classic gateaux Saint-Honoré. The desserts are usually presented with an elegant modern simplicity that would make them the star of any plate or pastry case.
This is the English-language edition. Color photographs throughout. Hardcover