Terrine de Blettes

Frozen Swiss Chard Meringue Dessert

Preparation info

  • 8

    • Difficulty

      Medium

Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

Jacques Torres, the Négresco’s pastry chef, is 26. One of the youngest men ever to win the esteemed title ‘Meilleur Ouvrier de France’ for his pâtisseries. He is wildly admiring of Jacques Maximin who, he says, ‘makes the impossible possible’. This beautiful pale green swiss chard meringue with its smooth pastis sauce has all the trademarks of both men-local ingredients (sweetened swiss chard, pine nuts & pastis are used in many Provençal desserts) given a flamboyant Négresco twist with