Jérôme a été second de Christophe pendant 5 ans au Plaza Athénée, Paris.
Eton mess, merveilleux, vacherin... the combination of meringue and Chantilly cream is a fabulous patisserie classic.
We had the idea of adding the Grasse rose, the region Jérôme lives in to add a floral note to the recipe. The rose-fruit-Chantilly cream-meringue mixture is placed in a chocolate shell: Original, adaptable, gourmet and on top of that, it can be made in an infinite number of ways, so French Touch!
delicacy of a rose petal
They work together where they met for the occasion, calling upon their shared history and drawing on their memories to create this exclusive recipe for four hands. Generously, they have revealed what goes on behind the scenes of this shared experience and their vision of what it means to pass on knowledge.