Ebook Fauchon Paris (French Edition), by Christophe Adam
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Fauchon Paris (French Edition), by Christophe Adam
Ebook Fauchon Paris (French Edition), by Christophe Adam
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Une plongée dans l'univers spectaculaire et délicieusement régressif de l'un des chefs pâtissiers français les plus créatifs. Qui n'a jamais rêvé de se laisser enfermer une nuit entière dans une pâtisserie pleine de gâteaux les plus étonnants et succulents qui soient ? Pour ces gourmands impénitents - et tous les autres -, Christophe Adam a rassemblé dans cet ouvrage les créations les plus spectaculaires qu'il a réalisées pour la célébrissime maison Fauchon. Des éclairs extraordinaires aux gâteaux de fête, en passant par les incontournables madeleines et de grands classiques revisités, ce précieux coffret est une véritable invitation à la gourmandise. Ces douceurs irrésistibles sont accompagnées d'un livret de recettes qui offrira aux passionnés la possibilité d'exprimer leur talent sur une sélection pointue de desserts basiques ou plus chics. A consommer sans modération !
- Sales Rank: #2807957 in Books
- Published on: 2013-05-26
- Original language: French
- Number of items: 1
- Dimensions: 11.38" h x 1.57" w x 11.42" l,
- Binding: Hardcover
- 223 pages
About the Author
Né en Bretagne, en 1972, Christophe Adam fait son apprentissage dans la pâtisserie Legrand, à Quimper, avant de rejoindre, deux ans plus tard, le célèbre « Gavroche », de Londres (premier 3 Macarons hors de l Hexagone), où il peaufine son goût pour la qualité et sa créativité. Il rejoint ensuite le Crillon, à Paris, établissement prestigieux où s exacerbe son sens du luxe, de l exigence et de la rigueur. Pendant trois ans, il parfait sa formation aux côtés de Christophe Felder et de Laurent Janin. Après avoir pris ensuite la direction de la pâtisserie de l hôtel Beau Rivage Palace, de Lausanne, il revient à Paris en 1996, décidé à entrer chez FAUCHON pour travailler avec Sébastien Gaudard, juste avant le départ de Pierre Hermé. Il ne cesse, dès lors, de faire évoluer la production en créant chaque année plusieurs « collections », autant inspirées par les tendances de l époque que par ses propres coups de coeur. Christophe Adam est aujourd hui Executive chef, à la tête d une équipe de vingt-deux pâtissiers.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Delivered in time but broken at 2 corners of the book
By Steeve Morissette
A book with this value (paid more than 100$) must be more protected with the appropriate material. I got the item broken in 2 places. So in the future must improve your package quality.
1 of 1 people found the following review helpful.
Good
By luis
a very beautiful book, beautiful photos, so I have not tested the recipe book yet. I hope the recipes are real, hug for everyone to read
0 of 1 people found the following review helpful.
Fauchon
By Tim Girvin
I gave some talks and morning workshops at Fauchon -- lovely experience, great place -- Place Madeleine. Not a good place, however, for vegans.
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