Why French Chefs master the art of cooking? This is a question that can open many debates.
One thing for sure, the Chefs in France place a superior level of attention to the techniques, the taste and the food presentation.
The culinary creations of Philippe Conticini will not change my mind about my love affair with French cooking. Imagine the Wow factor around your guests if you were to hire a caterer that served desserts like those.
About his style, his philosophy
Philippe Conticini relies on his audacity, his techniques, the tradition and finally his intuition to invent his creations.
What distinguishes a Chef from all of us is that a true Chef knows how to play with every aspect of taste and texture. They often used a wide variety of flavors to achieve the look and taste they are looking for. For him, gastronomy is a game of flavors whether he does a dish, a terrine or a dessert.
A look at some of his creations
The balls filled with Nutella were created in 2005 to celebrate the 40th anniversary of Nutella in France.
The leaf shaped pastry bites are so beautiful. The macarons look mouthwatering. And I want to sink my teeth into the fig and fruit skewers possibly topped with coconut, sesame seeds, salt and pepper.
Dishing looks that you can steal from Philippe Conticini
We reuse some of these food presentations at home. To keep things simple, make easy recipes that are popular with everyone. Add a twist in the way you present the food.
Serve honey donut balls in a paper cone. You could tie a raffia ribbon for a more finish look. This will make an ordinary dessert out of the ordinary.
Use these skewers that are widely available at Chinese shops to prepare fresh fruit brochettes. Set a couple of chocolate fondue pots and let your guests dip in the fruit brochettes. For a buffet, it is preferable to use a lower side and wider bowl than the usual chocolate fondue pot.
You can visit the Web site of Philippe Conticini to check out the rest of his photo gallery. You can find a few recipes in the Word of Mouth sections.
Learn more: Web site of Philippe Conticini