The Pastry Chefs / Photos

Christelle Brua Le pré catelan / Paris

Crème de la crème

In a time of crisis, desserts make life better. We call that sweetness. Christelle Brua knows what she’s talking about. I am from the Lorraine region of France where desserts are exquisite. She realizes that pastry has a strong happiness power. As pastry chef of the Parisian institution Le Pré Catelan, she dares to shake up the codes and seeks inspiration beyond the limits of high gastronomy. A triple starred restaurant allows for her boldness. Thus she decided to add a twist to the traditional caramel apple, well known in amusement parks, by creating a sugar shell using a glass blowing technique. When art and crafts nourish gastronomy. The result: a little jewel of a dessert where the sugar sparkles, now a best seller at Le Pré Catelan! A true technical achievement paired with a childhood reference. Awarded the Gault & Millau best pastry chef award in 2014, Christelle Brua is also an avid cookbooks fanatic. Among her collection of over 3000 titles, is one of the very first editions of Antonin Carême (1784-1833) the king of chefs and the chef of kings…

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