St Honoré cake
A. Escoffier Culinary Guide, 1907 edition, recipe page 1074
Sponge finger and organic chocolate charlotte
A. Escoffier Culinary Guide, 1907 edition, recipe page 1130
Paris-Brest with praline
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Bergère (lit. shepherdess) pear and almond tart
A. Escoffier Culinary Guide, 1907 edition, recipe page 1117
Russe cake
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Cork savarin drenched in rum
A. Escoffier Culinary Guide, 1907 edition, recipe page 1066
Tarte tatin
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Coconut milk and passion fruit coulis blancmange
A. Escoffier Culinary Guide, 1907 edition, recipe page 1128
Mont Blanc dessert with chestnuts and Chantilly cream
A. Escoffier Culinary Guide, 1907 edition, recipe page 1156
Ardechois chestnut dessert
Inspired by the A. Escoffier Culinary Guide, 1907 edition
“Garnier Opera House” cake
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Tarte Tropézienne
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Crème caramel
A. Escoffier Culinary Guide, 1907 edition, recipe page 1133
Chocolate and walnut Grenoble cake
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Crème brûlée with brown sugar
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Poached pears in rosé wine from the Fontenelles Estate
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Caramelised baked organic gala apples
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Diced pineapple macerated in lime
A. Escoffier Culinary Guide, 1907 edition, recipe page 1113
Caramel rice cake
A. Escoffier Culinary Guide, 1907 edition, recipe page 1104
Floating islands
A. Escoffier Culinary Guide, 1907 edition, recipe page 1156
Prunes macerated in hippocras wine
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Jésuites puff pastry with royal icing
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Small prune travel cake
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Diced fresh fruit with menthol syrup
A. Escoffier Culinary Guide, 1907 edition, recipe page 1154
Black Forest gateau with candied Amarena cherries
Inspired by the A. Escoffier Culinary Guide, 1907 edition
