Bocuse, Pâtisserie (Benoît Charvet)

This book is in French.

For the first time in its history, the Paul Bocuse Restaurant in Collonges-au-Mont d'Or is giving pride of place to pastry.  The temple of world gastronomy is now showcasing 25 family-friendly and gourmet recipes that are both contemporary and respectful of the Bocuse legacy. These intergenerational recipes, accessible to all, are presented by pastry chef Benoît Charvet, the 2018 World Champion of Frozen Desserts, who has also been working alongside head chefs Olivier Couvin and Gilles Reinhardt since 2019 at the legendary inn on the banks of the Saône River.