Pour accéder à toutes les fonctionnalités de ce site, vous devez activer JavaScript. Voici les instructions pour activer JavaScript dans votre navigateur Web.

Livre- Dessert, Esthétique et équilibre
Read the text | Diaporama | Back to corporate

  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre
  • Livre- Dessert, Esthétique et équilibre

Dessert, Esthétique et équilibre, 2017-2020 is an art book, H30 X L 30 cm, 38 pages, in four colors, published in March 2020 in Paris.

It condenses the creation of desserts over four years of follow-up and realization, from 2017 to 2020 of the students of the Mention Complémentaire Cuisinier en Dessert de Restaurant at the Lycée Montmajour in Arles, France.

Fruit of a co-creation, it was designed by Mireille Loup, photographer author, Christelle Fuger-Khamallah, professor of applied arts, Bruno Bouedo, professor of pastry and cooking, Sandrine Gouazé, professor of Letters and History, Michel Cassignol, Florian Guerin, Célia Jacquot, Maxence Jost, Chloé Lelièvre, Luc-Marc Musitelli, Jordan Ouakaf, Clément Pérez.

The photographs of the desserts in the studio were taken for three years by Mireille Loup with the decor creations of Christelle Fuger-Khamallah, students of the Mention Complementaire Cuisinier en Dessert de Restaurant and the Galerie Circa in Arles.

The reportage photographs in the dessert laboratory were taken by Michel Cassignol, Florian Guerin, Célia Jacquot, Maxence Jost, Chloé Lelièvre, Luc-Marc Musitelli, Jordan Ouakaf, Clément Pérez and Mireille Loup.

The desserts were made by the students of the Mention Complémentaire Cuisinier en Dessert de Restaurant from 2017 to 2020 under the watchful eye and gesture of Bruno Bouedo.

The desserts of 2017 were made by Arnaud Billong, Léo Cazac, Ismaël Dankambary, Aymerick Dassagate, Chloé Duclaux, Lisa Grandou, Elodie Manfrino, Olivier Minéo, Alexandre Montero, Valentin Renard, Anthony Rusu, Marc Salkowsky.

The desserts of 2018 were produced by Thibault Courty, Benjamin Delcroy, Paloma El Handrioui, Pauline Lebrat, Ilies Moumni, Anthony Robert, Kevin Thompson.

In 2019, the desserts were made by Fabien Castellani, Lisa Chevallier, Stella Claude, Cassandra De Fonseca, Donovan Delaby, Aurore Feougier, Guillaume Giraud, Tom Gravier, Johan Lamarque, Emeline Liautaud, Thibaut Nouguier, Mélissa Pequignot, Mathias Poussard.

The step-by-step production, assembly and dressing of the desserts for 2020 were carried out by Michel Cassignol, Florian Guerin, Célia Jacquot, Maxence Jost, Chloé Lelièvre, Luc-Marc Musitelli, Jordan Ouakaf, Clément Pérez.

The texts were written by them too, they were accompanied in their writing by Sandrine Gouazé.

This book has been produced thanks to the support of Virginie Leydet, Principale of the Lycée Polyvalent Montmajour in Arles and the Région Provence-Alpes-Côte d'Azur.

Livre- Dessert, Esthétique et équilibre
Read the text | Back to corporate

Livre- Dessert, Esthétique et équilibre
Dessert - Livre - Couverture
Livre- Dessert, Esthétique et équilibre
preface
Livre- Dessert, Esthétique et équilibre
Dessert - Livre - pp.2-3
Livre- Dessert, Esthétique et équilibre
Dessert - Livre - pp.4-5
Livre- Dessert, Esthétique et équilibre
Dessert - Livre - pp.6-7
Livre- Dessert, Esthétique et équilibre
Dessert - Livre - pp.8-9
Livre- Dessert, Esthétique et équilibre
Dessert - Livre - pp.14-15
Livre- Dessert, Esthétique et équilibre
Dessert - Livre - pp.20-21
Livre- Dessert, Esthétique et équilibre
Dessert - Livre - pp.22-23
Livre- Dessert, Esthétique et équilibre
Dessert - Livre - pp.26-27
Livre- Dessert, Esthétique et équilibre
Dessert - Livre - pp.30-31
Livre- Dessert, Esthétique et équilibre
Dessert - Livre - pp.36-37
Livre- Dessert, Esthétique et équilibre
remerciements
Livre- Dessert, Esthétique et équilibre
Dos

Dessert, Esthétique et équilibre, 2017-2020 is an art book, H30 X L 30 cm, 38 pages, in four colors, published in March 2020 in Paris.

It condenses the creation of desserts over four years of follow-up and realization, from 2017 to 2020 of the students of the Mention Complémentaire Cuisinier en Dessert de Restaurant at the Lycée Montmajour in Arles, France.

Fruit of a co-creation, it was designed by Mireille Loup, photographer author, Christelle Fuger-Khamallah, professor of applied arts, Bruno Bouedo, professor of pastry and cooking, Sandrine Gouazé, professor of Letters and History, Michel Cassignol, Florian Guerin, Célia Jacquot, Maxence Jost, Chloé Lelièvre, Luc-Marc Musitelli, Jordan Ouakaf, Clément Pérez.

The photographs of the desserts in the studio were taken for three years by Mireille Loup with the decor creations of Christelle Fuger-Khamallah, students of the Mention Complementaire Cuisinier en Dessert de Restaurant and the Galerie Circa in Arles.

The reportage photographs in the dessert laboratory were taken by Michel Cassignol, Florian Guerin, Célia Jacquot, Maxence Jost, Chloé Lelièvre, Luc-Marc Musitelli, Jordan Ouakaf, Clément Pérez and Mireille Loup.

The desserts were made by the students of the Mention Complémentaire Cuisinier en Dessert de Restaurant from 2017 to 2020 under the watchful eye and gesture of Bruno Bouedo.

The desserts of 2017 were made by Arnaud Billong, Léo Cazac, Ismaël Dankambary, Aymerick Dassagate, Chloé Duclaux, Lisa Grandou, Elodie Manfrino, Olivier Minéo, Alexandre Montero, Valentin Renard, Anthony Rusu, Marc Salkowsky.

The desserts of 2018 were produced by Thibault Courty, Benjamin Delcroy, Paloma El Handrioui, Pauline Lebrat, Ilies Moumni, Anthony Robert, Kevin Thompson.

In 2019, the desserts were made by Fabien Castellani, Lisa Chevallier, Stella Claude, Cassandra De Fonseca, Donovan Delaby, Aurore Feougier, Guillaume Giraud, Tom Gravier, Johan Lamarque, Emeline Liautaud, Thibaut Nouguier, Mélissa Pequignot, Mathias Poussard.

The step-by-step production, assembly and dressing of the desserts for 2020 were carried out by Michel Cassignol, Florian Guerin, Célia Jacquot, Maxence Jost, Chloé Lelièvre, Luc-Marc Musitelli, Jordan Ouakaf, Clément Pérez.

The texts were written by them too, they were accompanied in their writing by Sandrine Gouazé.

This book has been produced thanks to the support of Virginie Leydet, Principale of the Lycée Polyvalent Montmajour in Arles and the Région Provence-Alpes-Côte d'Azur.