Valrhona and Measured Indulgence: New Lemon Tart

August 27th, 2013 · 6 Comments · Chocolate, Recipes, San Francisco, SF Events, Tarts

new lemon tart

When most people talk about becoming a pastry chef, it’s usually French pâtisserie they are referring to: puff pastry, buttercream, profiteroles, chocolate ganache. Can you imagine making crème brûlée or pâte sucrée by any other method than the French way? And yet, it’s a French pastry chef who is trying reinvent the classics of French pâtisserie. In July I was invited by Valrhona to attend a special conference on “La Gourmandise Raisonnée”, that promised a modern perspective on making pastries less of a guilty pleasure and more of a measured indulgence.

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