Nature Desserts (Simple, Healthy, Good)

« Back

Nature Desserts (Simple, Healthy, Good)

Collection Nature

Eating well every day, the Alain Ducasse’s way of life.

Following the first best-seller dedicated to cookery, Alain Ducasse and Paule Neyrat reveal their secrets for delicious desserts that are, easy, healthy and tasty! They have created 85 “nature” convivial recipes that will delight your guests.

The book is made around the products ‘seasonality, in two parts, “Spring/Summer” and “Autumn/Winter”. 

You will find good, original and healthy desserts to satisfy your sweet tooth.

Hard copy availlable in:

Brazilian edition © Editora Senac:

Japanese edition © Sekai BS.

Russian edition © Chernov.



Discover the book

Cliquez sur l'image pour la télécharger



Alain DUCASSE -  Born in les Landes, Alain Ducasse discovered Mediterranean cuisine, which remains his reference, at a very young age. In 1998, he was the very first chef to simultaneously run two 3 Michelin starred restaurants. He had invented a new manner of being a chef combining the creation of new restaurants, inn keeper, publisher and mentor. Insatiable, curious about the diversity of world food, his success has a great deal to do with his passion to teach from his experience and knowledge.

Paule NEYRAT - Grand-daughter of chefs and a dietician, Paule Neyrat has always evolved in the area of nutrition and gastronomy. Creator of the « Stages Escoffier » (Escoffier apprentiship), courses created for professional chefs to perfect themselves, she worked for 20 years with some of the greatest of our time. A journalist specialised in the area of food and nutrition, she is also the author of a number of books. Since 2003, she is one of Alain Ducasses’ authors, and is also the editor of the “Spoon Cook Book” and of the “Grand Livres Méditerranée” and “Tour du Monde”.

Christophe SAINTAGNE - Hailing from Normandy, he learns his trade at Conteville, in the presence of Guillaume Louet, after which he joins Philippe Groult at the restaurant Amphyclés in Paris, in 1998. He completes his military service at the Elysée Palace, after which he returns to the kitchen, under the wing of Alain Ducasse at the “59 Poincaré”, followed by the Plaza Athénée. In 2002, he becomes chef at the parisian “the Lyonnais”. From 2005 to 2008, he accompagnies Jean François Piège at l’Hôtel du Crillon as deputy chef after which he joins Alain Ducasse in 2009 who offered him the position of Corporate chef. He then took over from Christophe Moret as executive chef at the Plaza Athénée in September 2010. 

Product details

Publisher :
Alain Ducasse Edition
Authors :
Alain Ducasse, Paule Neyrat, Christophe Saintagne
Photographer :
Françoise NICOL
Languages :
Brazilian, Japanese, Russian
Nature Desserts (Simple, Healthy, Good)
Price: 0,00€
Nature Desserts (Simple, Healthy, Good)