Jessica Préalpato is a renowned French pastry chef who has brought her innovative pastry art to Hôtel San Régis in Paris. Recognized internationally for her groundbreaking philosophy of "desseralité," Préalpato continues to astonish with desserts that highlight natural flavors and the quality of ingredients.
The Biography
Jessica Préalpato was born in 1986 in Mont-de-Marsan, in the southwest of France. Growing up in a family of pastry chefs, she decided to follow in her parents' footsteps, abandoning her psychology studies to dedicate herself to the culinary arts. After completing her training at the culinary school in Biarritz, she worked with high-profile chefs like Philippe Labbé at Chèvre d’Or in Eze.
The turning point in her career came in 2015 when she was invited to lead the pastry department at Alain Ducasse's Plaza Athénée. There, she developed the concept of "desseralité," a philosophy that combines desserts and naturality, avoiding refined sugar and prioritizing high-quality ingredients. This innovation revolutionized the approach to pastry, emphasizing the purity of natural flavors and sustainability.
In 2019, Préalpato was named "World’s Best Pastry Chef" by the World's 50 Best Restaurants, becoming the first woman to receive this prestigious title. In 2020, she won the "Pastry Chef of the Year" award from Gault & Millau, further cementing her reputation in the pastry world.
Currently, Jessica Préalpato collaborates with Hôtel San Régis in Paris, where she has created a unique goûter (afternoon tea) experience that blends nature and gourmet elements. Her creations, such as cookies and waffles with linden honey and plum jam, reflect her dedication to quality and seasonal ingredients.
Préalpato is also the author of the book "Desseralité," published in 2019, where she describes her philosophy and culinary creations. Among her boldest desserts are combinations like figs and green coffee, Riviera lemons with kombu seaweed and tarragon pesto, and rhubarb with buttermilk ice cream and licorice.
