A journey from producer to artisan
With over 80 original recipes, the Relais Desserts members pay vibrant tribute to the people who make patisserie possible, in other words, the producers, growers, farmers, and gatherers. Each creation reflects the beauty of the craft and the importance of the connection between the earth and the pastry chef’s hands. From the Kiyomi orange cake by Norihiko Terai to the Chuao chocolate tart by Michel Belin, not forgetting the mandarin Tropézienne by Jérôme de Oliveira, this book tells a story of tradition, high standards and emotion.
Excellence as a common thread
Beautifully written by Claire Pichon and illustrated by Laurent Fau and his sublime photographs, « Le Goût de l’excellence » is a celebration of this unique combination of artisanal know-how and respect for the living. More than just a recipe book, this is a true portrait of contemporary haute patisserie, where every creation is a testament to the richness of local products and the talent of artisans. As the President of our association, Vincent Guerlais, reminds us: ‘Behind every dessert, there is a human chain based on passion, attentiveness, and respect. This book reflects that: a celebration of taste and the values that unite us.’
A collective work, symbolising transmission
Established in 1981, our Relais Desserts association now brings together a hundred exceptional pastry chefs and chocolate makers across 19 countries. All share the same ambition: to promote excellence in Haute Patisserie, to showcase their skills and to pass on the taste for work well done to new generations.
« Le Goût de l’excellence » extends this collective commitment. It is both a recipe book, a collection of portraits and a declaration of love for nature and gastronomy.
Le Goût de l’excellence – Du producteur au chef pâtissier (The Taste of Excellence – From producer to pastry chef)
Texts: Claire Pichon – Photographs: Laurent Fau – Éditions de La Martinière – 320 pages – € 45 – Publication: 14 November 2025
