"Brasserie Le Coze is absolutely perfect!" exclaimed Atlanta's insider guide Knife and Fork. Absolutely perfect is also the way to describe Frederic Monti's pastries that have helped earned the restaurant such grand accolades.

Monti's exquisite pastries and desserts are the results of long years of study at the Pastry School in Avignon, France and training at the famous Lenotre Restaurant and Bakery in Paris. As sous chef at Bechart Touget Bakery in Aix-en-Provence, Monti refined his skills and studied his craft — always seeking the

perfection, taste and innovation that would ultimately win him such praise.

The study also earned Monti the chance to travel across the Atlantic to New York and land the chef's position at Frederic's Bakery. There Monti trained with well-known pastry chef Herve Poussot of New York's Le Bernadin. In 1994, when he was asked to assume the executive pastry chef's position at the new Brasserie Le Coze in Atlanta, he knew that his lifelong work had been recognized and rewarded.

Frederic Monti made "Praline Mousse with Chocolate Meringue" on Great Chefs of the South.

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