Le restaurant doublement \u00e9toil\u00e9 parisien Taillevent accueillait mi avril dernier un nouveau chef p\u00e2tissier : Fran\u00e7ois Daubinet. Succ\u00e9dant \u00e0 Sylvain P\u00e9trel, Fran\u00e7ois Daubinet qui a fait ses armes au Crillon, au Plaza Ath\u00e9n\u00e9e ou encore \u00e0 la Masterclass Michalak, a effectu\u00e9 de nombreux chan<\/p>\n
gements au sein de l\u2019\u00e9tablissement mythique.
La brigade a \u00e9t\u00e9 enti\u00e8rement remont\u00e9e (ils sont d\u00e9sormais 7 en cuisine pour la p\u00e2tisserie) et la carte totalement repens\u00e9e. \u00ab Les desserts sont contemporains, les portions sont plus petites qu\u2019auparavant, et nous r\u00e9alisons un travail tout en finesse, avec des jeux de textures, des accords particuliers\u2026 Rien n\u2019est fig\u00e9<\/i> \u00bb explique le chef p\u00e2tissier.
Beaucoup de cr\u00e9ations sont \u00e0 base de fruits, mais un dessert au chocolat existe \u00e9galement \u00e0 la carte, qui compte 6 cr\u00e9ations.
D\u2019autres desserts sont quant \u00e0 eux r\u00e9alis\u00e9s dans le cadre des menus. \u00ab
Apr\u00e8s 10 jours de mise en place, tout fonctionnait parfaitement <\/i>\u00bb ajoute le chef. \u00ab Si j\u2019ai carte blanche, je travaille de concert avec Alain Soliv\u00e9r\u00e8s, avec qui j\u2019ai la chance d\u2019\u00eatre sur la m\u00eame longueur d\u2019ondes<\/i> \u00bb.<\/p>\n","protected":false},"excerpt":{"rendered":"
Le restaurant doublement \u00e9toil\u00e9 parisien Taillevent accueillait mi avril dernier un nouveau chef p\u00e2tissier : Fran\u00e7ois Daubinet. Succ\u00e9dant \u00e0 Sylvain […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4411","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-199","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4411"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4411\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}