After a career that included working for Alain Passard, the Pourcel brothers, and Pierre Hermé, and the creation of a Michelin-starred restaurant in Paris’s 15th arrondissement, Cyril Lignac opened a pair of eponymous pastry shops that specialize in eye-catching but restrained updates on classic patisserie.
Each of the more than fifty recipes here is accompanied by a handsome presentation photograph. Some are for traditional desserts modestly transformed, such as a tarte Tatin with apricots as well as apples, or a claufoutis in which the batter has been enriched with ground pistachios and fresh cherries adorn the top. There are also contemporary standards, such as a sweet brioche topped with gianduja, a cake called Equinox in which almond joconde is layered with caramel, vanilla ganache, and speculoos- flavored croustillant, an etheral coconut-dusted Pavlova with red fruits, and a vibrant strawberry eclair (all pictured here). It’s easy to spend a great deal of time paging through this book.
In French. Hardcover. Color photographs throughout.