Piece Montee

The best way to fancy up a table is definitely with a Pièce montée, most of the are not meant to be eaten, they’re just a delicious looking centerpiece, but there’s also edible ones like the croquembouche.

Creating a Pièce montée is a complicated task, so they’re the perfect opportunity to show case a pastry chef’s talent.

Chef Carême once said talking about pièces montées: architecture was the most noble of the arts and that pastry was the highest form of architecture.

If you want a Pièce montée in your table, maybe, just maybe a pastry chef is in order.

What’s that? You want to build one yourself? here’s how:


http://frenchdesserts.blogspot.com/2009/11/for-special-ocasion-try-croquembouche.html

http://en.wikipedia.org/wiki/Pi%C3%A8ce_mont%C3%A9e