Indulge yourself with the finest pastries in the world, created by the award-winning pastry chef of the legendary Ritz Hotel in Paris.

Welcome to the universe of Fran�ois Perret, pastry chef at the Ritz Paris. Savor sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleH�l�ne en cage, and explore too this legendary hotel on the Place Vendome.

In French Pastry at the Ritz Paris, Perret writes about his inspiration for his top ten creations, and then five haute p�tisserie 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.

Includes Color Photographs by Bernhard Winkelmann

About the Author

Fran�ois Perret is the award-winning pastry chef at the Michelin-starred restaurants of the Ritz Paris.

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