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Best Pièce montée in Sydney

“Architecture is the most noble of the arts, and pastry the highest form of architecture. — Carême”

Pièce montée

What the real thing tastes like

A pièce montée (French: [pjɛs mɔ̃te], lit. 'assembled piece' or 'mounted piece'; plural pièces montées) is a kind of decorative confectionery centerpiece in an architectural or sculptural form used for formal banquets and made of such ingredients as "confectioner's paste" (also known as pâté d'office), nougat, marzipan, and spun sugar. Although the ingredients are typically edible, their purpose is mainly decorative, and they are often not meant to be consumed. They are associated with classical French chefs, such as Carême. Carême had studied architecture, and is credited with saying, referring to pièces montées, that architecture is the most noble of the arts, and pastry the highest form of architecture. The term pièce montée is sometimes used to refer to the dessert also known as croquembouche, an assemblage of choux pastry profiteroles (or occasionally other kinds of pastry) stuck together with caramel or with spun sugar into a tall, usually conical shape. Unlike the type of pièc

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A pièce montée is a towering architectural confection born from the marriage of pastry-craft and sculpture — built from pâté d'office, nougat, marzipan, and spun sugar into forms that exist more to mesmerize than to feed. These elaborate centerpieces graced formal French banquets as edible sculpture, a language that chefs like Carême spoke fluently after studying architecture. The term also encompasses the croquembouche, a more convivial tower of choux pastry bonded with caramel or spun sugar, traditionally assembled for weddings and baptisms — this one, you actually eat.

Order it here when it has

  • decorative mastery
  • edible artistry
  • ceremonial presence
  • classical technique

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