Sweet and savory tatin, hamburgers, meatballs and sweet and any kind of molded elaboration.

With a view to tradition – and with the knowledge of modern ingredients – coagulates and agglutinates take on another dimension, overcoming the dependence on animal proteins or sugars and expanding their frontiers. Salty, raw tatin, meatballs and hamburgers with any ingredient, aspics without gelatin, pâtés and new sausages. A review of classics that deserves to be within the reach of pastry chefs and cooks.