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Cédric Grolet is head pastry chef at Le Meurice in Paris and became known for desserts that look like fruit. A shell of chocolate, spray-painted until it is indistinguishable from a real lemon, filled with confit and mousse. Here he does the same thing with flowers.
It is more difficult, and that is why the book exists. A fruit is a closed shell. A flower is petals, meaning thin, layered and fragile forms that have to be built one at a time and then assembled.
Flavour becomes a different problem too. A trompe-l'œil lemon tastes of lemon, which is obvious. A rose has to be given a flavour, and that forces a different set of decisions from the fruit.
A showpiece rather than a working manual, which nobody who flicks through it is likely to misunderstand. The recipes are entirely achievable for anyone with the equipment, the time and a certain willingness to fail a few times. The photography borders on indecent.
If Fruit is the book that made him famous, this is the one he made when he already was.
Format: Hardback
Number of pages: 356
Language: English
First published: 2022
