Image: Strawberries and Soya by Jessica Préalpato – Image of Virginie Garnier


Jessica Préalpato is the winner of the “Best Pastry Chef 2019” award, awarded by the organisation The World’s 50 Best Restaurants.

 The chef currently heads up the pastry-making section of Alain Ducasse’s restaurant in the Plaza Athénée in Paris (France), where the chef has been able to develop her own cooking style that complements Alain Ducasse’s “naturality” cuisine. 

Ducasse’s “naturality” cuisine is a culinary style based on the preparation of dishes with respect for the environment, nature and animals. A twist in haute cuisine that renounces meat and gives protagonism to natural products. 

The chef has developed her own pastry-making style by emphasising the essential flavours using the minimum amount of sugar possible. She calls it “Desseralité”, a new culinary style where her desserts stand out for the way they interpret the generosity of nature, seeking to emphasise the new flavours and overall, trying to express the natural qualities of the raw materials she uses. 

Her culinary creations are minimalist desserts, without excess, that incorporate light elements.

Jessica Préalpato has an impressive professional career behind her, having passed through such important kitchens as those of La Chèvre d’Or, L’Hostellerie de Plaisance, Les Frères Ibarboure and those of the restaurants 39V and Park Hyatt Paris Vendôme, amongst others.  

Finally, in the year 2015, she became the pastry chef of the restaurant Plaza Athénée, being the only one in this role in this three star restaurant.


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