The ‘Prix Champagne Collet du Livre de Pâtissier’

The ‘Prix Champagne Collet du Livre de Pâtissier’

The ‘Prix Champagne Collet du Livre de Pâtissier’ 1900 1267 Champagne Collet

The first ‘Bubble Time’ of the new ‘Prix Champagne Collet du Livre de Pâtissier’ was held in the Gaggenau Showroom on 29 May. Jessica Préalpato, pastry chef at restaurant Alain Ducasse – Hotel Plaza Athénée, had the honour of presenting the first book in this new competition. Her book, published by Editions Ducasse and entitled ‘Desseralité’, contains 45 unique and sensational recipes.
Jessica Préalpato’s environmentally-friendly creations break all the traditional pâtisserie codes. During her ‘Bubble Time’, the chef impressed the jury with a rhubarb/kefir sorbet accompanied by the  Champagne Collet Blanc de Blancs Premier Cru and a lemon/seaweed sorbet paired with the Champagne Collet Meunier Vieilles Vignes Collection Privée!
In addition to participating in the ‘Prix Champagne Collet du Livre de Pâtissier’, Jessica Préalpato has just been named ‘The World’s Best Pastry Chef’ by the famous ‘50 Best’ rankings!


Photo Credit: Christopher Salgadinho

Managing your Cookies preferences

The term "cookie" covers all the tracers registered or read by your computer during the consultation of our website. Apart from browsing cookies, which are strictly necessary for the functioning of the website, and cookies for measuring the number of visits to the site, you can set the deposit of cookies on your computer and choose how you want your personal data to be used according to your needs. objectives detailed below.

Enable/disable the Google Analytics tracking code
Enable/disable Google Fonts
Enable/disable the display of Google Maps

By continuing your browsing, you accept the deposit of cookies to calculate our audiences, to record information on how you navigate to improve the site. If you want to manage the cookie preferences, click on “Privacy Policy”. Otherwise, click on “I agree”.