The Best Restaurants Awards (“50 best restaurants in the world”) annually determines the best chef. This year, Jessica Prealpato, pastry chef at Alain Ducasse au Plaza Athénée, received this honorary title.
It was she who was named the winner of the “Best Pastry Chef in the World 2019” award. The young Frenchwoman has honed her culinary skills by working with the famous Alain Ducasse since 2015 at his Parisian restaurant, which is currently ranked 13th on the list of the 50 best restaurants in the world.
Jessica is justly proud of her signature desserts – Strawberry Pine Frosting Clafoutis, Millason Pie and Fig Ice Cream with Biscuits.
“I am honored to be the best pastry chef in the world,” says Jessica. – As the daughter of two pastry chefs, I have been in the world of culinary art all my life. I hope my award will inspire aspiring pastry chefs around the world. “
Why Jessica?
Jessica has her own signature culinary style. It manifests itself in a love of combining unexpected tastes, aromas and textures. She is not afraid to take risks, constantly trying new and experimenting with seasonal products, skillfully placing taste accents. Jessica loves to play with acidity and bitterness, creating unusual mixes in her products. “The client should not get a dessert that has bored him. Each piece should be amazing and unique! ” – she thinks.
Moreover, Jessica does not hide her recipes. So, she published a book in which she shared with readers 50 recipes for her best desserts, created during her work at Alain Ducasse in au Plaza Athénée.
The book is called “Desseralite” – from the combination of the words dessert + naturalite, which formed the basis of Jessica’s conclusion. It builds on the natural approach to cooking practiced by Alain Ducasse. Jessica, however, corrected it at her own discretion and presented the world in her recipes and desserts served to the guests of the restaurant, which was highly appreciated by the rating jury.
We will remind, earlier we told which city in the world was recognized as the most delicious, as well as what culinary mistakes it is time to stop making.