Parisian Dessert. Paris, famous for its classic sweets like macarons and eclairs, is getting a makeover in the dessert department. Some new pastry pros are flipping the script, making jaw-dropping treats with way less sugar. Their secret sauce? Big, bold flavors, a bit of tanginess, and mixing things up in crazy combos. Let’s meet four chefs who are totally changing the dessert scene in Paris:
Francois Perret: Ritz Paris Whiz
At Ritz Paris, Francois Perret is all about finding that perfect sweet and tangy balance. He’s reworking childhood faves like marble cake and madeleines into mind-blowing creations. Forget refined sugar; he’s swapping it out for honey and fruit reductions, adding serious depth with some hardcore caramelization. His Entremets Madeleine, a fluffy cake sweetened with chestnut honey, and the Crème Caramel, loaded with salted caramel goodness, are total winners.
Perret’s wild side comes out in crazy combos like celery sorbet with blackberry tart and the Le Chocolat Poivre et Sel, a mind-bending mix of raspberry vinegar, salt, pepper, and Jamaican chocolate.
Michael Bartocetti: Shaking Things Up at Four Seasons George V
Michael Bartocetti over at Four Seasons Hotel George V isn’t about sweet overload. He’s all about slowly changing things up by playing with sourness and bitterness. He’s tossing in dairy, yogurt, and fermented milks for that tangy zing, and using coffee and malt to dial up the bitterness. His marinated citrus dish with sake ice cream and olive oil vinaigrette is a flavor rollercoaster thanks to his mastery of fermentation.
For holiday yule logs, Bartocetti’s mixing Meyer lemon zest and Belizean cacao for that sweet and tangy balance.
Jessica Prealpato: Natural Flavors Champ at Hôtel Plaza Athénée
Jessica Prealpato, crowned World’s Best Pastry Chef in 2019, has this thing called “desseralité” where she’s all about letting natural flavors shine. Her desserts are all about rawness—think beer’s bitterness, the punch of persimmon, or the zing of lemon—without loading up on sweetness. Her lemon seaweed dessert or the beer-based treat shows off raw fruits in their purest form.
Julien Alvarez: Blending Magic at Le Bristol
Julien Alvarez from Le Bristol believes dessert doesn’t have to be all about the sugar. For him, nailing that sweet-taste balance is key. His Ananas Victoria dessert mixes lime, ginger, and passion fruit, giving pineapple sorbet a tangy twist.
Alvarez’s game is mixing tradition with innovation—truffles in ice cream, apple vinegar in Millefeuille Pomme, and smoked vanilla in Féves de Cacao—all to make your taste buds go wild.
The Sweet Future of Parisian Sweets
These dessert wizards are turning Paris’s sweet game upside down. With their focus on balance, tanginess, and natural flavors, they’re taking desserts to a whole new level, making them more about tantalizing taste buds than just a sugar rush.