NOTE: This book is in French.
World-renowned pastry chef Philippe Rigollot takes us on a gourmet walk through the seasons with 40 recipes.
In spring, we delight in fresh pastries with strawberries, cherries, raspberries, and aromatic herbs awakening the taste buds. In winter, sweets are enhanced by the acidity of citrus fruits and the delicacy of chocolate. Summer brings bounty of apricots, juicy peaches and exuberant red berries. Autumn is a harmonious blend of pears, dried fruits in praline and above all apples, a fruit loved by Philippe Rigollot.