After a career that included stints with Pierre Hermè, Fauchon and Ladurée, Michalak has been the pastry chef at the Michelin three-starred Plaza Athénée in Paris since 2000. This collection of traditional French desserts offers one for each of the country’s departments, including those overseas such as Guadalope, Martinique and La Réunion. These are not works of haute patisserie; rather they are the product of home kitchens and local pastry shops, including kouign amann from Brittany, the pear and currant tarte bourdaloue from Île de France, and a pineapple gratin from Guyana. Detailed step-by-step photographs explain the assembly of the desserts.
In French. Color and black-and-white photographs throughout. Hardcover.