Sweet, dude

Cakes and patisseries have been enjoying a renaissance of sorts, with pastry chefs upping the stakes considerably. We take a quick look at what’s on the desert trolley from Loule to Lisbon and beyond.

“This was one of the petits fours that caught the attention of the general public, and that opened a whole range of possibilities for me, after the cherry we made the mandarin, the beetroot, the apple, the pear or the pineapple.”

Xavi Donnay, The Best Pastry Chef 2020. 3 Michelin stars @xavidonnay

Antonio Bachour Author of 6 books Best Pastry Chef 2018. @esquire Pastry Chef of 2019 @bachourmiami

Antonio Bachour Pierre Herme at Maison Pierre Hermé Paris, France. @pierrehermeofficial

Pink is back thanks to Pierre Herme’s Parisian ‘Ispahan’ creations. Red berries inspire acclaimed chefs like Antonio Bachour to Amine El Makoudi, and new Loule favourite L’Atelier Gourmet.

Aminel Makoudi @aminelmakoudi

Atelier Gourmet Loule @latelier_gourmet_loule

Mon P’tit Chou is the sweet result of Julien’s childhood memories and a hommage to his grand mother - who really supported him with great enthusiasm, whatever his endeavours.

The aim was always to create an elegant desert, filled with tenderness, fresh and light just like this person who was so important in his life. Today it’s part of the treats we share with friends and family - a delicate envelope of pastry filled with a light, delicious cream and crispy topping.

“It’s a classic and irresistible desert that transcends generations.”

Julien Letartre at Eric Kayer, Lisbon, Portugal @erickayser.portugal

David Vidal at Scandic Laholmen, Sweden @vidal31

Glee Cafe at Tivoli Vilamoura, Portugal @tivolimarinavilamoura Brigadeirando Lisbon @brigadeirandolx

“I used to make traditional macarons with modern flavour mixes but one day I thought I had to go further and create a collection of ‘open’ macarons with just the base and finishes in different ways.”

Xavi Donnay, Best Pastry Chef 2020. 3 Michelin stars. @xavidonnay