French Pastry at the Ritz Paris
Indulge yourself with the finest pastries in the world, created by the awardwinning pastry chef of the legendary Ritz Hotel in Paris Welcome to the universe of Francois Perret, pastry chef at the Ritz Paris. Savor sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHelene en cage, and explore too this legendary hotel on the Place Vendome. Perret writes about his inspiration for his top ten creations, and then five haute patisserie desserts are each interpreted in three different variations: as an appetizer (la touche), as a main dessert, and as a light, sweet finishing flourish (la sucrerie). The book concludes with Perret's favorite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem.
Originally from BourgenBresse, Francois Perret embraced patisserie as his vocation. He moved to the French capital to attend classes at the most prestigious Parisian establishments - including the Hotel Meurice and the George V - before being appointed Pastry Chef at the Hotel Lancaster. In 2010, he participated in the opening of the ShangriLa Hotel in Paris alongside Philippe Labbe and obtained two Michelin stars, before joining Nicolas Sale at the Ritz Paris. Since its reopening in June 2016, they have contributed to the gastronomic renown of this legendary hotel on Place Vendome. In their very first year, this symbiotic duo were awarded two stars for La Table de L'Espadon and one star for Les Jardins de L'Espadon, making the Ritz Paris one of the Grandes Tables du Monde. They went on to accomplish a double feat in 2017 when they were named Chef of the Year and Pastry Chef of the Year respectively by Le Chef magazine.