Laurent Jeannin and Le Bristol

Behind the scenes glimpses of research with Laurent Jeannin, head pastry chef at Le Bristol's Michelin 3-star restaurant in Paris, L'Épicure. Inspiration in particular for THE CHOCOLATE ROSE, THE CHOCOLATE HEART, & THE CHOCOLATE TEMPTATION.
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Laurent Jeannin's most photographed dessert.

I played with this concept a lot via Luc, for the dessert he keeps trying to offer Summer.

The one that got away. :(  Out of all Laurent Jeannin's luscious desserts, I never got to try this one.  I believe something that melted must have gone in the middle of the "chocolate record" just before served, but my notes and photos don't reveal what.

:( Out of all Laurent Jeannin's luscious desserts, I never got to try this one. I believe something that melted must have gone in the middle of the "chocolate record" just before served, but my notes and photos don't reveal what.

Laurent Jeannin's Japanese origami chocolate dessert is served with a hot chocolate sauce that is poured over it by the waiter at the table.  I ate things like this all day!  Incredible.

Laurent Jeannin's Japanese origami chocolate dessert is served with a hot chocolate sauce that is poured over it by the waiter at the table. I ate things like this all day!

Chefs pâtissiers are engineers.  The device Laurent Jeannin created in order to be able to create the box forms for the origami dessert.

Chefs pâtissiers are engineers. The device Laurent Jeannin created in order to be able to create the box forms for the origami dessert.

Detail, Éric Fréchon's amuse-bouche (Le Bristol, there for research for THE CHOCOLATE HEART, THE CHOCOLATE ROSE, THE CHOCOLATE TEMPTATION)

Detail, Éric Fréchon's amuse-bouche (Le Bristol, there for research for THE…

Laurent Jeannin

Laurent Jeannin

Laurent Jeannin, Le Bristol.  The "chocolate record", prepped much earlier, is heated again with a quick blast from a torch before the rest of the dessert is plated.  It is served gleaming.

The "chocolate record", prepped much earlier, is heated again with a quick blast from a torch before the rest of the dessert is plated. It is served gleaming.

Sous-chef filling salted butter caramel macarons, Le Bristol (Laurent Jeannin's pastry kitchen)

Sous-chef filling salted butter caramel macarons, Le Bristol (Laurent Jeannin's pastry kitchen)

Laurent Jeannin.  A dessert inspired by his time in Japan.  (See the Japanese origami influence on the edible "box"?)

A dessert inspired by his time in Japan. (See the Japanese origami influence on the edible "box"?

Laurent Jeannin, Le Bristol.  Laurent grabs the spoon and shatters it open for me.

Laurent grabs the spoon and shatters it open for me.

At Le Bristol, one of Laurent Jeannin's sous-chefs is preparing macarons

At Le Bristol, one of Laurent Jeannin's sous-chefs is preparing macarons

This was when I realized how delicious this day was going to be, when it started off with this being slid across the counter to me to eat...(Laurent Jeannin's kitchens at Le Bristol)

This was when I realized how delicious this day was going to be, when it started off with this being slid across the counter to me to eat.(Laurent Jeannin's kitchens at Le Bristol)

Éric Fréchon sends an amuse-bouche over; they're worried I'll go into sugar shock. (Le Bristol, there for research for THE CHOCOLATE HEART, THE CHOCOLATE ROSE, THE CHOCOLATE TEMPTATION)

Éric Fréchon sends an amuse-bouche over; they're worried I'll go into sugar shock.

Laurent Jeannin, Le Bristol.  As the meal must have its mise-en-bouche, the dessert must have one as well.  Light, refreshing, beautiful.

As the meal must have its mise-en-bouche, the dessert must have one as well.

Le Bristol, Laurent Jeannin:  the melting component of the half-prepped plates

Le Bristol, Laurent Jeannin: the melting component of the half-prepped plates

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