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