Being the best in the world is not the end point for a chef who loves to innovate. It's the match!

Jessica Pr&eacute;alpato is currently considered the most influential p&acirc;tissi&egrave;re chef in the world. In June 2019, she was awarded the best pastry chef by the 50 Best, the Oscar of gastronomy. In November of the same year, she was elected the best p&acirc;tissi&egrave;re chef by Gault &amp; Millau, a guide to French restaurants. His style is completely rooted in the natural approach and flavors rarely found in desserts, such as bitterness and acidity. We had a chat with this star of the new haute cuisine about his career, his projects and his aspect, the deseralit&eacute;.

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L&#39;OFFICIEL What is the meaning of &ldquo;desseralit&eacute;&rdquo; and how did you make this term part of your identity as a chef? 
JESSICA PR&Eacute;ALPATO Desseralit&eacute; is the gastronomic concept that involves respect for natural ingredients and their producers in the world of dessert. It&#39;s a job of real awareness of the best foods used and how you can enhance them in their purest form, such as returning the sourness to the grapefruit or the acidity to the lemon. Respecting nature from start to finish is an incredible challenge. Naturalness, the basis of deseralite, changed my view of confectionery. Today, it is our duty to represent our land (terroir). In addition, offering less sweet and healthier desserts to our customers. 
 
LO You work with haute cuisine, including star chefs. How do you see yourself being a phenomenon in your area? 
JP In my industry, you need to be extremely curious and motivated to thrive. There is a place for everyone, but you have to conquer your space and not be afraid of getting hurt, metaphorically speaking. I can no longer count the hours worked, I just glimpse the result of having on my shoulders three stars (Michelin) at such a young age. By working with Alain Ducasse (considered one of the greatest chefs of all times) and with this more natural aspect at Alain Ducasse au Plaza Ath&eacute;n&eacute;e, I know that I arouse the curiosity of customers, the press and critics. Of course, making distinct desserts also helps a lot. Nowadays, proving that without too much sugar and excess calories you can make a good confectionery also leverages titles and avoids comparisons.

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LO How can desserts without sugar or with little cream or butter be delicious? 
JP People love fruit. And well prepared, at the right temperature, during the season, it is already 80% of the process to make the dessert attractive. I also like to arouse customers&#39; emotions and curiosity, something they are looking for in haute cuisine. Salt, like sugar, elevates the palate. And the same goes for bitterness and acidity. A good dose of these flavors beautifies these elements, which I also use in my creations.

LO What will be your next steps inside the bakery? 
JP For the future, my dream is to have a bakery accessible to as many people as possible. For now, investigate what tomorrow&#39;s bakery will look like.

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Meet Jessica Préalpato, the world's greatest pastry chef

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