Chef Biography
David Fillat was born in 1968 and is equated with Elvis Presley by the students where he now works as one of the three Patisserie chefs at the Institute Paul Bocuse in Lyon.
The Great Chefs television crew was taping Georges Blanc in Vonnas, France back in 1998 when Chef Georges suggested that they tape his patisserie chef, David Fillat, who is much better than he.
David jumped right in and prepared two desserts, Bitter Chocolate Cakes with Basil-Ginger Ice Cream and Apple Tart with Vanilla Sauce and Caramel
Recipes
Apple Tart with Vanilla Sauce and Caramel
Serving: 4 Print Apple Tart with Vanilla Sauce and Caramel By Great Chefs April 15, 2014 This tour de force with apples includes apple crisp cups, apple sorbet, apple puree, and caramelized apples. The “gold dust,” apple crisps, and phyllo squares may be made up to a day ahead; the beurre blanc could be made […]
Bitter Chocolate Cakes with Basil-Ginger Ice Cream
Serving: 4 Print Bitter Chocolate Cakes with Basil-Ginger Ice Cream By Great Chefs April 15, 2014 Baked just a short time, these soft, warm chocolate cakes spill out warm soft centers when they are opened with a spoon. The ice cream adds an interesting flavor, combining basil and ginger, and lifts the dessert even further […]
Restaurant Information
Phone : +33 4 72 18 02 20
Address : Château du Vivier, 1A Chemin de Calabert, 69130 Écully, France