Pavlova, its history and our best addresses

Anne Debbasch | 5/2/24, 5:31 PM

Discover the delicious history of pavlova, the delicate, airy dessert named after the Russian ballerina Anna Pavlova. Immerse yourself in its origins and let us guide you to the best places to taste it.

Conceived as a tribute to the stage costumes of Russian ballerina Anna Matveïevna Pavlova (1881 - 1931), Pavlova has become a dessert appreciated the world over. Although Australia and New Zealand have been battling it out for almost a century, Pavlova is undoubtedly one of our favorite desserts.

The basics: crunchy meringue, light whipped cream and fresh fruit blended to suit the season. Today, there's not a shop window or restaurant menu without Pavlova. Easy to make, it can be interpreted in a multitude of ways. Here, Gault&Millau shares its discoveries.

Hugo & Victor's pavlova

Pavlova is one of Hugues Pouget's must-have recipes. When figs are in season, he imagines a fresh, fragrant version. In a shell of crisp Italian meringue, the chef creates a marmalade of Solliès figs and a light Madagascar vanilla chantilly. Embellished with quarters of fresh figs and white and black grapes, the dessert is available in individual and shareable versions. As surprising as it is delicious!

Grabuge

Pavlova from Dorner frères

"We like to make it occasionally, especially in summer when we combine peaches with verbena.On top of the French meringue, we add an almond cookie topped with a verbena cream, a brunoise of raw peaches and a peach confit."For added indulgence, Maxime and Gauthier Dorner add a vanilla ganache. In winter, the 2 brothers offer a citrus version. A must-stop if you're passing through Lyon.
► www.dorners-freres.fr

Brotteaux

Pavlova éclair from La Maison du Chocolat

Nicolas Cloiseau imagines a pavlova éclair where fruits are in majesty. An ivory chocolate and vanilla crème pâtissière conceals a redcurrant and raspberry confit spiced up with ginger to contrast with the sweetness of the cream. The ivory chocolate icing is accompanied by meringue flakes and strawberry chocolate chips. A summery interpretation of the pavlova to be eaten in a flash!

StéphaneDeBourgies

Sophie" pavlova from La Meringaie

A light, tangy, gourmet pavlova, "Sophie" is one of our must-haves. "The idea came to us as soon as we opened La Meringaie. A chestnut whipped cream, fresh orange segments, pieces of marron glacé, candied orange zest and a few chocolate shavings." A dessert that's both fresh and comforting, to be devoured without moderation.

Vincent Guerlais' exotic pavlova

Soft meringue, coconut cream, mango compote and creamy chantilly: the tone is set for the Pavlova from Vincent Guerlais, President of Relais Desserts. "This dessert has to be crunchy on the outside and soft on the inside. It's allabout the textures and sweet notes of coconut, combined with the fragrance and freshness of mango." A delight to share or not!

©JeanChristopheLeroux

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