Ephemeral dessert on a plate (in a box)

The second book of Yana Current, the young French genius, whose first book “Confectionery” was a huge success in 2017.
The rising star of the confectionery Paris, Jan Curler comprehended the basics of craft in the restaurants of Trianon Palace / Trianon Palace, Carre de Feuillants and Park Haitt / Park Hyatt, and then worked as a chef of the hotels in hotels The highest category “Eden Rock Saint-Belly” / Eden Rock Saint-Barthhelemy, Burgundy / Burgundy and Princess de Galles.
Having gained invaluable experience and skill, Ian decides to open its own confectionery in Paris: the first was opened in May 2016, at the Saint-Martin channel, and the second in June 2017, in the Mare quarter. Since 2018, its products have been sold at Galerie Lafayette.
In the second book, Jan Curlery focused on the restaurant presentation of his branded desserts, which brought him success. In addition, he asked for thirteen other confectioners, his friends, also share recipes for a restaurant dessert, or the so -called dessert on a plate. The book, executed in modern and elegant design, presents 48 recipes for restaurant desserts in three parts: Freshness and sourness, “Complete and sophistication” and “Recipes of invited chefs”. In 2019, the book received the Schampan Collet Award