At Méert. Dreams and Pastry Delights

This work completely reformulates the principle and ordinary use of a book. of pastry. Juliette Nothomb, “revered culinary columnist” in Belgium, as her sister Amélie defines it, tries to shake up the genre. Inspired directly from the world of Maison Méert, the recipes offered combine gourmet creativity and elaborate elegance. Financiers, Victoria Cake, Frangipane with jasmine or passion fruit meringue tart are next to the more exotic Maracujana or Tonka profiteroles. Anecdotes, literary references and considerations existential profusely unfold: for pleasure, and for all tastes.