2004_Paris_La Grande Épicerie
Provide a strong and creative identity in the pastry department of the luxury sign Grande Epicerie de Paris, by reinterpreting symbolic cakes of the French pastry.
This project developed with the pastry chefs of La Grande Epicerie, Philippe Muze and Olivier Cheron, gave rise in particular to the pure Mocha and the in-house best seller, the Grand Millefeuille.
The form of this cake which is divided was rethought for an easier cut. Warm taste for a monumental millefeuille: caramelized puff pastry, cream light vanilla and red berries, binding nougatine and chocolate.
The drawing of the mocha is the one of a coffee bean, the shape makes reference to iced puddings and more exactly to the parfait. The Mocha is little sweetened to let the delicacy of the aromas of coffee mocha of Ethiopia, bread of spice and pecan nut to express himself in mouth. The sugar is concentrated in the syrup which comes to coat the part of dessert at the time of the cutting.