Meet Jessica Préalpato, World’s Best Pastry Chef 2019
As the winner of the prestigious World’s Best Pastry Chef 2019 award, voted by The World’s 50 Best Restaurants, we caught up with Jessica Préalpato to find out the secret of her success.
Passion for pastry
I grew up in Mont de Marsan, in the south-west of France, amidst a wealth of fresh local produce. Even as a child, I followed with interest my father who owned a pastry shop. In my own professional experience, I discovered a passion for cooked desserts and now, as a pastry chef at Alain Ducasse au Plaza Athénée, I have the chance to develop my ideas.
I’m greatly honoured to win the World’s Best Pastry Chef 2019 award as it enables me to fly the flag for France, Paris and the entire team at Alain Ducasse au Plaza Athénée. It highlights the appreciation of ‘pastry of naturalness’ based on the product and its producer, which really fascinates me.
Keep it natural
I’ve spent the last three years redeveloping a new kind of pastry-making rooted in the ‘natural’ approach. This is inextricably linked with the seasons and producers, and is respectful of both taste and the environment. It’s important to bring out the natural sugar in fruit and add a touch of originality to enhance the taste.
Welcome to Desseralité
My culinary concept, known as ‘Desseralité’, is a mix between naturalness and dessert; it’s also the name of my book. When I create a dessert there’s always a story behind it, and at the heart of the creation process is respect for the produce. I work to surprise and delight with each bite. My desserts are not very sweet and this works well with a growing trend to not eat desserts with too much sugar in them.
Inspired by greatness
Working with both Alain Ducasse and our chef de cuisine Romain Meder, I’ve been inspired to pursue my interest in a natural culinary philosophy, one that is perfectly in sync with that of Alain Ducasse au Plaza Athénée’s own ethos. Every bite must be different and equally delicious!
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