For Prealpato, it’s not about how a dessert looks, it’s how it tastes and the feel-good glow afterward. AFP / LUCAS BARIOULET
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That did not stop Jessica Prealpato being named the best pastry chef on the planet Tuesday by the World's 50 Best Restaurants ranking -- the first woman ever to receive the honor.For Prealpato, it's not about how a dessert looks, it's how it tastes -- and the feel-good glow afterward.Prealpato has eschewed the sugar high to go for what her boss, the French superchef Alain Ducasse, calls "naturalite" -- or naturalness -- bringing out the full range of flavors that an ingredient already has.What Prealpato also does is use ingredients that would never normally make it onto a dessert trolley."We shake people up," laughed Prealpato, the fourth French chef in a row to pick up the top prize.She has already produced a book of 50 of her desserts called "Desseralite," including her "All Rhubarb," where the often astringent plant is served roasted, raw, fermented, grilled and poached.Initially hurt by such negative feedback, Prealpato has become used to it.Unlike Grolet, who like her is something of a sugar skeptic, she said she doesn't have the time to make her desserts look good by putting them on a white background.
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