An exceptional pastry chef, Ophélie Barès has made the use of herbs in pastries her hallmark. Mint, basil, hyssop, thyme, rosemary, tagetes, verbena to name but a few, mingle with chocolate, fresh and dried fruit to bring freshness, finesse and above all, indulgence. In “Encore !”, she tells us how to combine sweet flavors with the delicate and fragrant notes of herbs. Ophélie presents 60 recipes featuring aromatic herbs: cakes, tarts, viennoiseries (French pastries), a wide range of desserts and even a mochi, co-created with Mathilda Motte from La Maison du Mochi. This is quite simply the first book of pastry recipes devoted to the subject.