François Perret in 5 desserts

Renowned for his unique blend of tradition and creativity, François Perret has established himself as one of the most influential pastry chefs of his generation. at the helm of the Ritz Paris patisserie, he finely reinvents the classics while exploring new textures and flavors. His approach, both elegant and generous, seduces lovers of refined sweets. Today, he unveils five desserts that he believes perfectly embody his gourmet universe. Emblematic creations that reflect his love of taste, detail and emotion.

His proudest creation: Le Mille-Feuille To Go

Le Mille-Feuille To Go is undoubtedly one of François Perret's proudest creations. And with good reason: it's the very first mille-feuille that can be enjoyed while walking, a real feat when you consider how difficult it is to eat this classic pastry. "The idea was to make a pastry street food", says the chef with amusement. Here, there's no escaping cream or crushing puff pastry - everything is designed for perfect balance. Inspired by the idea of transforming an often static delicacy into a nomadic pleasure, the chef has designed a long version that can be eaten like an éclair. Its innovative structure is based on a U-shaped puff pastry made from a mold specially designed by François Perret, which accommodates a light vanilla cream, melting caramel and pecan slivers. It's an ingenious idea that quickly became an obvious choice, and one that now appeals far beyond the Ritz Paris. An addictive mille-feuille you simply must try!

His "guilty pleasure" creation: Chocolate Gâteau Basque

Another must-try in François Perret's gourmet universe, his chocolate Basque cake is the perfect embodiment of the idea of guilty pleasure. Featured in his latest book Pâtisserie Maison, this dessert is one of his favorites, and for good reason: it combines simplicity and pure indulgence. Beneath its slightly crisp pastry, especially when freshly prepared, lies a smooth chocolate cream that coats the palate with every bite. This contrast of textures and chocolate intensity makes it a regressive, irresistible sweetness, a dessert that's both accessible and terribly addictive. Simple, effective and devilishly delicious!

Its creation linked to a memory: Le Serviteur du Salon Proust with its old-fashioned cookies

When François Perret discovered the Salon Proust on his arrival at the Ritz in 2015, he immediately imagined a concept befitting the place: a French-style tea, in homage to the writer and the refined world of the salon. Rather than a traditional English "afternoon tea" with sandwiches and scones, he proposes a selection of old-fashioned cookies, like those found in our grandparents' tin cans. This idea, born of an intuition, has been transformed into a truly immersive experience, where every detail has been carefully thought out, right down to the custom-designed porcelain service. More than a simple gourmet moment, it's a return to childhood, a timeless interlude where Proust's famous madeleine takes on its full meaning. A dessert imbued with nostalgia and elegance, in a place where François Perret is proud to have been able to recreate this taste so dear to our memories.

His most popular creation: Madeleines au cœur fondant

With the presence of the Salon Proust at the Ritz Paris, François Perret immediately saw an opportunity to restore the famous madeleine to its former glory. For the opening of Ritz Paris Le Comptoir, he imagined a resolutely modern madeleine, at once gourmet, colorful and portable. His secret? A perfect balance between a melting center and a sugar glaze that gives it a crisp texture. Presented in boxes or sold individually, these little marvels have won over customers, traveling as far as Canada and beyond. More than a simple pastry, they have become a veritable signature of the chef, who likes to appropriate classics to reinvent them. A timeless delicacy, sublimated with audacity and finesse.

His latest creation: L'Œuf Toqué

With L'Œuf Toqué, François Perret has created an Easter delicacy as elegant as it is mischievous, inspired by the illustrious Auguste Escoffier. The idea was born from a play on words: a chef's hat on an egg, giving rise to an evocative and amusing name, in perfect harmony with the history of the Ritz Paris. But beyond its aesthetic appeal, this egg is a veritable explosion of flavors. Moulded in dark chocolate, it hides hazelnut praline marshmallow bonbons inside, while the toque is remoulded in white chocolate. A subtle blend of textures and tastes, where the sweetness of marshmallow and the intensity of chocolate meet in an irresistible delicacy. both playful and refined, this flagship piece in the Easter collection perfectly illustrates the art of pastry-making according to François Perret: a perfect balance between tradition and creativity.