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Fauchon Paris (French Edition), by Christophe Adam
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Une plong�e dans l'univers spectaculaire et d�licieusement r�gressif de l'un des chefs p�tissiers fran�ais les plus cr�atifs. Qui n'a jamais r�v� de se laisser enfermer une nuit enti�re dans une p�tisserie pleine de g�teaux les plus �tonnants et succulents qui soient ? Pour ces gourmands imp�nitents - et tous les autres -, Christophe Adam a rassembl� dans cet ouvrage les cr�ations les plus spectaculaires qu'il a r�alis�es pour la c�l�brissime maison Fauchon. Des �clairs extraordinaires aux g�teaux de f�te, en passant par les incontournables madeleines et de grands classiques revisit�s, ce pr�cieux coffret est une v�ritable invitation � la gourmandise. Ces douceurs irr�sistibles sont accompagn�es d'un livret de recettes qui offrira aux passionn�s la possibilit� d'exprimer leur talent sur une s�lection pointue de desserts basiques ou plus chics. A consommer sans mod�ration !
- 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
N� en Bretagne, en 1972, Christophe Adam fait son apprentissage dans la p�tisserie Legrand, � Quimper, avant de rejoindre, deux ans plus tard, le c�l�bre � Gavroche �, de Londres (premier 3 Macarons hors de l Hexagone), o� il peaufine son go�t pour la qualit� et sa cr�ativit�. Il rejoint ensuite le Crillon, � Paris, �tablissement prestigieux o� s exacerbe son sens du luxe, de l exigence et de la rigueur. Pendant trois ans, il parfait sa formation aux c�t�s de Christophe Felder et de Laurent Janin. Apr�s avoir pris ensuite la direction de la p�tisserie de l h�tel Beau Rivage Palace, de Lausanne, il revient � Paris en 1996, d�cid� � entrer chez FAUCHON pour travailler avec S�bastien Gaudard, juste avant le d�part de Pierre Herm�. Il ne cesse, d�s lors, de faire �voluer la production en cr�ant chaque ann�e plusieurs � collections �, autant inspir�es par les tendances de l �poque que par ses propres coups de coeur. Christophe Adam est aujourd hui Executive chef, � la t�te d une �quipe de vingt-deux p�tissiers.
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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