Jessica Préalpato creates an original pastry in aid of the Institut Curie
On March 22, 2025, an exclusive pastry by Jessica Préalpato will go on sale in the Fou de Pâtisserie boutique. Profits will be donated to the Institut Curie to fund the fight against cancer.
For the second year running, pastry chef Jessica Préalpato has put her talent at the service of an essential cause: the fight against cancer. As part of the "Une Jonquille contre le Cancer" campaign launched by the Institut Curie, she has teamed up with comedian Claudia Tagbo for an original creation that combines gourmandise and solidarity.
A signature pastry with bold flavours
Known for her "deserality" approach, which highlights the natural taste of ingredients, Jessica Préalpato has designed an exclusive pastry inspired by Claudia Tagbo's taste preferences. This gourmet chou is distinguished by its original composition: wholemeal flour combined with the sweetness of vanilla, the crunch of almond and the exotic touch of puxuri, an Amazonian seed with spicy, bewitching notes. A refined alliance that perfectly illustrates the chef's signature: a subtle balance between naturalness and indulgence.
An appointment not to be missed
For those who wish to combine pleasure and generosity, this unique pastry will be available on March 22, 2025 at the Fou de Pâtisserie boutique (45 rue Montorgueil, Paris). Priced at €5 each and €12 for a trio, all proceeds will be donated to the Institut Curie to fund cancer research. This initiative illustrates Jessica Préalpato's commitment to meaningful patisserie.
A commitment that goes beyond gastronomy
Beyond this gourmet initiative, the "Une Jonquille contre le Cancer" (Daffodil against Cancer) campaign is a moment of national mobilization aimed at raising funds and energies for the benefit of research and patients. For over a century, the Institut Curie has been working to develop tomorrow's treatments and cure more and more patients. Every contribution, no matter how small, is a contribution to this edifice.
By lending her expertise to this noble cause, Jessica Préalpato reminds us that pastry can be much more than a fleeting pleasure: it can be a genuine vehicle for hope and solidarity.
These news might interest you
Follow the chenin
The king of the Loire grape varieties, also widespread in South Africa, "ch'nin", as the people of the Loire pronounce it, has the extraordinary ability to produce dry white wines as well as semi-dry, sweet, syrupy and even sparkling wines, commonly known as fines bulles. Complex and demanding, it is nonetheless endearing.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
