Jessica Préalpato, Head Pastry Chef at Alain Ducasse au Plaza Athénée, has been named as the recipient of The World’s Best Pastry Chef 2019, ahead of the World's 50 Best Restaurants Awards, sponsored by S.Pellegino on 25 June (which you can live-stream here on Fine Dining Lovers.).

by The Wordrobe; Posted on; Try this summery fine dining dessert courtesy of Jessica Préalpato, pastry chef at Alain Ducasse au Plaza Athénée restaurant and recent World’s Best Pastry Chef 2019 winner. The Head Pastry Chef at Alain Ducasse au Plaza Athénée in Paris, Jessica Préalpato, has been voted The World’s Best Pastry Chef 2019. The French pastry chef has spent a lifetime in the culinary arts and honed her … Growing up surrounded by the abundant natural produce of Les Landes and at the apron strings of her parents in the kitchen, she developed a love for desserts that would come to define her career.

But that did not stop Jessica Prealpato being named the best pastry chef on the planet on Tuesday (June 11) by the World's 50 Best Restaurants ranking - the first woman ever to receive the honour. Jessica Préalpato. Jessica Préalpato: a chef who is committed to better living and environmental protection Jessica Préalpato is the Pastry Chef at the Alain Ducasse restaurant in the Plaza Athénée. Préalpato receives her award, which is sponsored by Sosa, in advance of The World’s 50 Best Restaurants 2019 awards ceremony, which takes place on 25 June in Singapore. Alain Ducasse au Plaza Athénée. Under the stewardship of Alain Ducasse and alongside the chef Romain Meder, she has been redefining the whole concept of pâtisserie at the restaurant since 2015. Her desserts are often not at all sweet and she couldn't care less if people complain they don't look great on Instagram. Jessica Préalpato. Born into a dynasty of pastry chefs in Mont de Marsan in southwest France, Jessica Préalpato was arguably always destined to reach the zenith of sweet cookery.

Jessica Préalpato, the head pastry chef at Alain Ducasse au Plaza Athénée in Paris, has been named The World’s Best Pastry Chef 2019 ahead of The World’s 50 …

She’s the first woman to receive this prestigious title, awarded by World’s 50 Best Restaurants . In season they are packed with vitamins that are good for our body. Plus: click here for our interview with Jessica. Jessica Préalpato’s Anaïs Strawberries & Wild Strawberries. The 32-year-old French woman, who is about to have her first child, is the creator of a new genre of guilt-free patisserie. But that did not stop Jessica Prealpato from being named the best pastry chef on the planet on Tuesday by the World's 50 Best Restaurants ranking.. Inventor of guilt-free desserts, Jessica Prealpato, is world's top pastry chef Prealpato of the Plaza Athenee hotel poses for a portrait in her restaurant's kitchen. Alain Ducasse au Plaza Athénée. PHOTO: AFP The highly-talented Jessica Préalpato, who was born into a family of pastry chefs, has since 2015 been working alongside Romain Meder at Alain Ducasse’s Plaza Athénée restaurant on the concept of “Naturality”. Jessica Préalpato: a chef who is committed to better living and environmental protection. (An important distinction worth making, Christelle Brua was the first woman to win Best Restaurant Pastry Chef in the World 2018, awarded by the Grandes Tables du Monde .) First, we really need to be close to the fruits seasons. “It’s more than just creating beautiful pastries – it’s also about creating a real story about the dessert.” The Wordrobe talks pastry, perseverance and the importance of storytelling with Jessica Préalpato, pastry chef at Alain Ducasse au Plaza Athénée restaurant and … On June 11, Jessica Préalpato was announced as the World’s Best Pastry Chef 2019. Jessica Préalpato, who was named the World’s Best Pastry Chef in 2019 by the World’s 50 Best Restaurant Awards, and Thomas Pesquet, French astronaut with the ESA, stood out through their commitments to humanity, each in their own field. The highly-talented Jessica Préalpato, who was born into a family of pastry chefs, has since 2015 been working alongside Romain Meder at Alain Ducasse’s Plaza Athénée restaurant on the concept of “Naturality”. How do you view sustainable development in the pastry industry?

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