Projo shots
A week in 3 parts
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Tip of the hat
Crowned Pâtissier of the Year 2020 by Gault&Millau (he was then with Yoann Conte, on the shores of Lake Annecy), Max Martin's trajectory is decidedly perfect. He has just joined Frédéric Anton's team at Le Pré Catelan, in the Bois de Boulogne. At just 26 years of age, this is certainly not the end of the road, but rather a springboard for exercising all his talents, fulfilling all his desires and convincing the most demanding palates. In particular, with pastries that are raw, light and, above all, as desiccated as possible. A talent to be followed very closely. C. T.
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A master stroke
For anyone who's been to the Basque coast, the name sounds like an open sesame: Ibarboure. Siblings of chefs from generation to generation... Here, it's Patrice, brother of Xabi and son of Philippe, pâtissier MOFThis is an unexpected collaboration for someone who is known to be rather reserved. The Mama Shelter group decided to give the chef carte blanche to create 7 original pastries. Each of the 9 French Mama Shelters will choose 3 of them, which will then be integrated into its dessert menu. Choose from: Vacherin aux fruits rouges sorbet framboise, Norwegian omelette aux fruits rouges sorbet fraise et vanille de Madagascar, chaud-froid au chocolat praliné noisettes du Piémont, gâteau basque (of course)... On your marks! C. T.
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Coup de massue
When we last visited the restaurant last winter, Benoît Vidal was in better shape than ever. However, after coming very close to taking over L'Atelier d'Edmond, where he had worked since arriving in Val-d'Isère twelve years ago, the former disciple of Michel Trama, Michel Guérard and Régis Marcon was unable to match the sum offered by a financially more solid competitor (developers had proposed 9 million euros to take over the space, according to our colleagues at L'Hôtellerie Restauration). It's the end of a great adventure for him, and the start of another one, soon, of course. F. T.
