Quentin Lechat’s blackcurrant pie for Royal Monceau Raffles Paris

Calling all foodies and Quentin Lechat’s delicious pastries. July rhymes with blackcurrant and is filled with sun. As a matter of fact, Royal Monceau Raffles Parisnew pastry chef is used to serve a new creation every month, and unveils his magnificent blackcurrant pie.

A pie shining a light on Burgundy blackcurrant. Little worked, this sour berry we love makes our taste buds very happy. For his beautiful creation, the chef has worked with thin and crunchy dough based on activated bamboo charcoal adding a modern and graphic touch to this lovely pie.

Topping the dough, almond cream and Mexican vanilla diplomate cream giving a round taste to this pie as sour as can be. A wonderful low in sugar blackcurrant and leaf marmalade for the freshness and an herbal hint.

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On top, frozen and then defrosted blackcurrant berries are added. This process enables to remove the berry’s too raw flavors and makes its nice taste and sourness pop. Last but not least, the chef adds a few fresh cilantro flower sprigs for a surprising touch when in the mouth.

In other words, this July will be very mouthwatering. The pie is available to takeaway from Friday to Sunday in Click & Collect, or in individual size on the terrace, all week around. Allow €36 the pie serving 4 to 6 foodies.