When Lafont asked me to create a dessert in line with the brand’s values, I immediately thought of the tiramisu I’m currently working on with Hippolyte Courty, which I reinterpreted for the occasion.
The chef, who intends to put it in the store, has named it simply tiramisu, because it must be straight to the point.
The idea of tasting this famous Italian coffee and cocoa dessert, which can be made at home, simple and without cooking, for better or for worse, is both exciting and exciting. It is the most consumed dessert in the world, an unparalleled global success. The tiramisu with its thousand variations belongs to the simple world of popular cuisine. Everyone has their own recipe.
My style is convivial gourmet food, homemade, and a good big generous cake.
Nicolas Paciello’s work is classic in its composition but with an original presentation, with a graphic perfection close to haute couture elegance, so much so that it is impossible to guess what is hidden under this white coat.
In the shape of a cushion, this intriguing tiramisu is intimidating, one does not dare to split it with the knife for fear of destroying everything, one would like to admire it a little more before discovering the interior construction in successive layers, typical of this dessert. The pastry chef stays as close to the recipe as possible, a spoon cookie that he soaks in a coffee syrup, a mocha from Ethiopia ground by the minute to get the taste he worked on with the roaster.
He then makes a creamy coffee custard and a very light mascarpone mousse flavored with amaretto. The Tiramisu Brotherhood based in Treviso would have no problem with it!
Last step, the plump cake in the shape of a round cushion is put in the freezer and then once unmolded, the chef immediately applies a veil of cocoa butter to create a mousse effect, a typical tiramisu hold.
Don’t forget the chocolate that goes with the coffee.
It sprinkles cocoa in a cloud and places drops of coffee creamer on top, like glittering circles, Courrèges style, winking at the gourmands.
A finalist in the 2018 Meilleur Ouvrier de France competition, he published "Le Carnet de recettes qui déchire" with Robert Laffont the same year. Since September 2020, he has been the pastry chef at the Hotel Barrière Le Fouquet's Paris alongside Pierre Gagnaire and opened his own boutique in Paris, CinqSens.
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In the Petite Loge, half kitchen, half cellar with brick colors, located in the basement on the same floor as the cellar, the chef concentrates on the recipe he must compose for Lafont.
It blends in well with the landscape.
Imposing, with a raw appearance, the Fourme de Montbrison with its cylindrical and monolithic shape reminds us of the rocks that make up the wild scenery of the Hautes-Chaumes plateau.
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