Cocorico! It was again a Frenchman who won the title of best pastry chef in the world, launched in 2016 by the World’s 50 Best Restaurants. Better, for the first time, a French! After Pierre Hermé, Dominique Ansel and Cedric Grolet, Jessica Préalpato, who officiates at the restaurant Alain Ducasse at the Plaza Athénée (Paris Viii) will receive his award on 25 June in Singapore at the ceremony 2019 of this classification controversial.

“It is truly an honor to receive this award for Best Pastry Chef in the World in 2019, the share of the World’s Best Restaurants. The daughter of two bakers, I have been diving into the world of the culinary arts all my life. This price represents my life journey and my passion for this art I hope that this award will inspire the bakers of the world,” commented the native of the Landes of 33 years.

“Desseralité”

a Native of Mont-de-Marsan, Jessica Préalpato grew up in a world of food, with two parents, pastry bakers. After a few months at the university in psychology, she joined the lycée hotelier de Biarritz, with a specialization in the desserts of the restaurant. She began her career by doing an internship at the golden Goat in Eze with Philippe Labbé, and then with Philippe Etchebest in Saint-Emilion at Hostellerie de Plaisance. In 2009, she joined the table of the brothers Ibarboure in Bidart. In January 2010, she joined the team of Frédéric Vardon for the opening of the restaurant le 39V in Paris. She stayed two years before becoming the deputy head of junior at the Park Hyatt Paris Vendôme. In November 2012, Frédéric Vardon the recalls for entrusting him with the mission of head pastry chef of the group to Corfu, which led him to travel in France and abroad.

In November 2015, she joined the team of the restaurant Alain Ducasse at the Plaza Athénée hotel as head pastry chef. In line with the work of the chef Romain Meder, it redefines the contours of a baking new at the border of the kitchen, rooted in the naturalness, inextricably linked to the seasons, and the producers, respectful of the tastes and the environment. It introduces in its desserts flavors rare as the bitterness or acidity. “If the fruit at the start is pretty sweet, like pears can be, this is not worth it to add” she said as well. She likes to marry the tastes, aromas and textures, and uses the grill, the oven or the stove. “It is not necessary that the customer is bored with the dessert. Every bite should be different.”

“This award is a tribute to the boldness of Jessica who has put his talent and his work in the service of a new vision of the pastry. In perfect agreement with the cuisine of naturality, it has created the Desseralité, based on the passion of the product and an absolute mastery of technique. I am delighted to have this distinction, which honours Jessica and, with it, the whole brigade of the restaurant Alain Ducasse at the Plaza Athénée, conducted by Romain Meder.” congratulated Alain Ducasse.

pastry “in the air”

The winner was selected by “a panel of international experts composed in equal shares of more than 500 women, whether they are chefs, journalists and gourmet gourmet cosmopolitan”, say the organizers.

“This international prize rewards the talent of a woman at the head bold, and its investment in the evolution and modernization of the art of pastry. The pastry Jessica Préalpato is absolutely in tune with the times: use the natural sugars and add value to the products, without sacrificing the pleasure of dessert has evolved the pastry to the clean plate at the gourmet restaurant!” said Helen Pietrini, director of the World’s 50 Best Restaurants.

LEAVE A REPLY

Please enter your comment!
Please enter your name here