Under the pen of journalists Siméon Calame and Virginie Gerhard, and with magnificent photos by the talented Gabriel Monnet, two-time winner of the Swiss Press Photo Awards, the book Romandie Sucrée offers 30 recipes, from 15 talented chefs, accessible to all, accompanied by enriching interviews and tips from professionals.
More than just a collection, Romandie Sucrée is an immersion in the heart of local orchards, fields and cheese dairies. Pastry chefs from Sierre to Geneva, via Yverdon-les-Bains, La Tour-de-Peilz and Rougemont, share their passion for local produce and the sources of their inspiration. Double cream, citrus, honey, oats, raspberry, elderflower… Each ingredient becomes a sensory journey through a region rich in flavors and know-how.
The recipes are classified by level of difficulty, from lemon madeleines to more sophisticated desserts such as strawberry-mint mousse or rapeseed tartlet. Whether you’re an amateur or a seasoned pastry chef, Romandie Sucrée invites you to rediscover an exceptional region and culinary heritage through authentic sweet creations.
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Romandie Sucrée
Slatkine