The pastry chef of Lasserre, Reserve de Beaulieu Sénéquier and Tarte tropézienne, PHILIPPE GROUILLER rose to the most important position for a restaurant dessert chef. As a pastry chef, chocolatier, ice-cream connoisseur and confectioner, Philippe made his debut in the Patisserie Kaczmarski in Riorges, then went on to receive Michelin stars at Alain Chapel, Lasserre and Réserve.
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All our cakes are made from cream… Tropezienne cream. We always come back to it. It’s very different from usual creams. It’s lighter and has a special texture: gourmet, structured and holds up over time. This is a cream that contains a lot of fat and comes from a 60-year-old recipe.
In whipped cream, we add mascarpone and sugar or a mixture of liquid cream and heavy cream: it creates a chemical reaction that adds a little stability and strength. It doesn’t stay on the tongue the same way as mascarpone; the taste is more neutral.
We use it mostly in Chantilly whipped creams, as a chocolate mousse base, for example (made of chocolate zabaglione, whipped cream made from unsweetened cream and eggs). It’s so light and smooth!
A dessert based on chestnut cream, grannysmith apple mousse and blackcurrant confit.
Passionately.
Cream puffs, of course! Or Saint Honoré, which I find very rich and more complex with its layers, caramel and puff pastry.
LA TARTE TROPÉZIENNE
Saint-Tropez