Zélie Dupéré reinvents the aperitif and dessert with Jeanne & Lulu in Léon in the Landes. Its savory or sweet cabbage creations bring a touch of originality and deliciousness to your holiday meals.
With Jeanne & Lulu, Landes pastry chef Zélie Dupéré, a choux specialist based in Léon in the Landes, brings a touch of artisanal delicacy to your Christmas and New Year's Eve meals. Inspired by her passion for pastry, she makes a point of working with fresh and local products to create “so cute” choux that delight the taste buds. These savory and sweet creations quickly become essential for festive tables, symbols of conviviality and originality. Jeanne & Lulu thus establishes itself as an essential address to enhance your moments of sharing.
Salted cabbages for a more than original aperitif
For your end-of-year meals, Jeanne & Lulu revisits the aperitif with salted cabbages that surprise and delight. Among the creations, cabbage garnished with smoked duck breast, crunchy walnuts and candied onions; the cabbage with smoked salmon, lemon cream and dill, or the Serano cabbage, pesto and sliced Emmental…, Each bite becomes a true culinary discovery. These refined creations replace traditional toast with panache and offer a pleasant taste experience, ideal for starting a festive meal on an elegant and local note.
Choux desserts to enhance the end of a meal
Exit the traditional butter cream log: Jeanne & Lulu's sweet choux buns reinvent the dessert while retaining the warm spirit of the holidays, bringing a touch of audacity and refinement to the table. Zélie Dupéré therefore plays the card of originality while respecting the classics. She makes choux pastry into airy and modern desserts, perfect for ending a festive dinner and delighting all palates.
Garnished with flavored whipped cream, ganache or exotic fruits, these little treats seduce with their finesse and creativity. Among his recipes, vanilla cream choux, coated with salted butter caramel and speculoos paste or, for example, creamy chocolate choux, fleur de sel and sand rose. If you like fruity flavors, you will love the creamy lemon and mango cabbage with Italian meringue. An assortment of cabbages, each more beautiful than the last, to finish the meal, a guaranteed “wow” effect!
Marie-Cécile Gardey
Practical cabbages
If you want to get started with the festive choux pastry, Zélie Dupéré, aware of the challenges of organizing festive meals, offers simple solutions to fully enjoy the moment without stress. The choux buns, whether savory or sweet, can be prepared in advance, a real asset for guests. The choux pastry can even be made several days in advance and then frozen. For even more practicality, Zélie also recommends freezing the cooked choux and reheating them for a few minutes in the oven before garnishing them.
France
