Pastries lead the way for Christmas desserts in 2019, and ingredients are seasonal: strawberries and raspberries are out!
Audrey Azoulay, who uses no dairy foods or gluten in her pastries, is producing three recipes this festive season including her Castanea, «chestnut flour and toasted hazelnut biscuit, mandarin marmalade, thin crisp chocolate, mandarin cream and a light chestnut mousse». Sabrina Guez, meanwhile, is making some very delicate Christmas desserts – like the one involving chocolate with salt flakes and a light caramel mousse, «two ingredients that are rather heavy at the end of a meal, so the dessert has to be like a light, airy cloud.» For this final tasty touch to the year’s end, sugar is being kept to a minimum. Everyone agrees that it masks flavours and makes a dessert heavier. Two names to remember in this regard are Valérie Bessodes and Marie-Luce Grisoli, who have just opened a pastry shop called Au Contraire. With their pastries, even diabetics can join in the fun while keeping their glycaemic index under control. «We’ve made this Christmas dessert in the shape of a star. It has tuber melanosporum truffle, lemon verbena biscuit, a creamy praline-and-chocolate paste, and hazelnut mousse.» Fanny Aimerito at the restaurant Une Table Au Sud will be serving a very technical dessert made of pear, peanuts and nori seaweed – a very light, sugar-free dessert, with fruit macerated in caramel for 12 hours and squid ink biscuit
Au contraire : 06 07 97 86 01 et 06 26 64 17 43
Une table au Sud
2 quai du Port, Marseille 2e
Tél. 04 91 90 63 53
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