Jessica Préalpato, head pastry chef at Alain Ducasse au Plaza Athénée and the winner of The World’s Best Pastry Chef 2019, sponsored by Sosa, believes in a humble, no-frills cuisine dedicated to paying homage to quality produce. Discover the ethos behind her streamlined philosophy of ‘desseralité’
The French word ‘naturalité’ indicates something that belongs to nature and it is this basic principle that underpins Alain Ducasse’s cookery. Through his cuisine, the French chef says that he strives to preserve an ingredient’s most beautiful ‘naturality’, in order to create the best expression of its innate qualities. When she joined Alain Ducasse au Plaza Athénée as pastry chef in 2015, Jessica Préalpato found harmony in this philosophy.
Three years and a half later, Préalpato is the author of a book exploring her own pastry style and the winner of The World’s Best Pastry Chef Award 2019, sponsored by Sosa. In this time, she realised that Ducasse’s principle could be applied to sweet as easily as it does to savoury – and where the two styles met, ‘desseralité’ was born.
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