After having brilliantly participated in season 12 of “Le Meilleur Pâtissier” on M6, Thibault published a book of trompe-l’oeil sweet recipes with Emily Misson, his accomplice in the television show.
Everything happened very quickly for Thibaut Lefils. The discovery of pastry a few years ago, season 12 of Meilleur pâtissier on M6, of which he was a finalist, and now a book containing thirty recipes for “Trompe-l’œil Cakes”. This technique had allowed him to develop his creativity during the show.
Meeting with the 25-year-old from Montpellier who holds a master’s degree in nutrition and food science.
How did this book come about?
I had started making trompe-l’oeil during the show, and Emily (Misson, a young Belgian who wrote the book with him) just after. It worked well when we did them together, especially on the videos. And when we were asked to make this book again, the idea seemed obvious to us.
Is writing a book a different exercise from cooking on TV?
It has nothing to do with it! The show was a spectacle. The book is so that people can easily recreate the recipes. We offer basic techniques, sketches, step-by-step illustrations. Emily and I were used to cooking at home with little equipment. So this concept suits us very well.
How did you do it?
We reworked many of the recipes we had tested, such as corn, pumpkin or strawberry punnet. And we added five new ones, such as walnut. All in all, it’s a great overview of what’s possible in terms of trompe-l’oeil.
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