Magpies: 40 Sensational Pies | Philippe Conticini

Pies: 40 sensational pies by Philippe Conticini

All the originality of Philippe Conticini's pies comes from the importance given to his dough: puff pastry or shortcrust, sweet or shortbread, homemade or bought ready-made, beyond its own taste, it becomes a whole medium of textures, flavors and seasonings. Dressed and condimented with tangy or spicy, seeds or fresh herbs, pasta, beyond this unique taste, becomes a real element of sensation when tasting.

Traditional magpies such as the one with asparagus, morels and pine nuts; creative magpies such as the speculoos, mango and fleur de sel pie; Magpies between two cultures such as beef pie with pepper, rice vermicelli, coriander: taste remains at the heart of the sensitive work of the great ma of the kitchen.

Considered today as one of the greatest pastry chefs of his time, Philippe Conticini practiced his art for a dozen years at La Table d'Anvers (Paris 9th). Of great modernity, his pastries will leave their mark on the minds of a whole generation of gourmets. Success of La Pâtisserie des rêves, created in 2009: three other Parisian spaces have been opened.

Editions: La Martinière