Cédric Grolet: Opéra Patisserie: Essential Recipes for French Pastry
Description
Named after the historic Palais Garnier, just steps from Cédric Grolet’s Paris pâtisserie, Opéra is an homage to the artistry, elegance, and structure of French tradition-both culinary and cultural.
In Opéra, Grolet leaves behind the fruit illusions of his first book to rediscover the roots of French patisserie. Structured like a full-day performance, each “act” mirrors the rhythm of a Paris bakery:
- 7 a.m. – Morning: Viennoiseries & breads (croissants, baguettes, kouign-amann)
- 11 a.m. – Midday: Mille-feuille, éclairs, Paris-Brest
- 3 p.m. – Afternoon: Desserts & frozen fruit sorbets
- 5 p.m. – Evening: Final bread batches before close
The book’s elegant format, precise recipes, and stunning photography make it a true collectible—one that belongs equally on your countertop and your coffee table.
- Features classic French pastries, viennoiseries, breads, and frozen fruit sorbets
- Organized by time of day, guiding readers through a perfect pastry experience
- Showcases stunning photography that captures the artistry of each dessert
Dimensions: 9.45 x 1.4 x 11.8 in
Care: Wipe the cover gently with a dry cloth and store in a cool, dry place.
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Cédric Grolet: Opéra Patisserie: Essential Recipes for French Pastry
Sale price$60.00