Jules Gouffé was a renowned French chef and «pâtissier. He was nicknamed «The decorative cooking’s apostle. He had a deep impact on the evolution of French gastronomy by gathering an immense knowledge that he wrote down in his «The royal cookery book». Revered by great names such as Pierre Hermé, Bernard Loiseau and molecular gastronomy searchers, his legacy is still vibrant among cooks of today.