trompe-l’oeil recipes are popular

In the kitchens of a Parisian palace, some hone their talent as illusionists. For the pastry chef, the challenge of the day is to create from scratch a dessert in the shape of passion fruit. For this: frozen passion fruit emulsion, bed of passion-mascarpone mousse, envelope of white chocolate dyed with vegetable charcoal and beetroot powder. Once in store, the product is larger than life. In this palace, 50 “fruits” have been created in 12 years.

For several years now, trompe-l’oeil recipes have been popular on social networks all over the world. In Italy, a chef has reinvented the sausage in a chocolate version. In England, less appetizing, an ashtray to taste. In Paris, a restaurant has built its success on this recipe. Salty dishes look like sweet dishes, and vice versa. In eight years, three restaurants of this type have been opened in Paris. “There is real potential abroad and in the provinces,” says the manager.