TASTY CONFESSIONSAll articles
The insatiable multi-starred chef now roasts cocoa and coffee. He explains us why.
As a frequent traveller, do you usually take a tasty box with you?
I do not travel with anything. Recently, I was initiated to vegetarian food in a Kyoto temple and the tasting of silky tofu flavours on a fine sesame purée was a true privilege in this contemplative atmosphere. Tasting exceptional foods is my wealth and I am lucky enough to do it… around the world.
You started off at Gaston Lenôtre to become a pastry chef?
Yes, absolutely, but I quickly switched to being a chef. Incidentally, I met Pierre Hermé – who was then 14 ears old – and I knew from the start that he would be better than me when it came to pastry!
Sweet versus savoury?
The key word is de-li-cious. Be it sweet or savoury, the bite you take has to enchant the palate.
Your mascot flavour?
Bitterness. And, in a more general way, savours with a certain fullness.
A childhood souvenir?
I was raised in the South of the Landes. My bedroom was just above my grandmother's kitchen. Scents came before taste. I relished the fragrances that arose from the kitchen as of 11.30 in the morning. My DNA for taste is in the South, from the Atlantic to the south-West Mediterranean, where it remains anchored.
A favourite dessert?
Choux à la crème. The contrast between the perfect baking of the choux pastry and the mellowness of the cream delights me. I hate the crisp wafer on the choux pastry. It usually serves an aspect that is too perfect, which becomes a model, and does not add anything to the textures that I love. Pastry should have its snags, it should be telling the story of the craftsman behind it and show a human character. I would rather have less choice, but be sure every cake has been made on the day.
A sweet recipe?
You will soon learn about it…
What would you do preferably at teatime?
Take a break: hot chocolate, brioche and grated chocolate of my own.
If you were a sweet?
A superb praline.
A sin to be shared?
The love of good food is not a sin any more. Sin, to a chef or a pastry chef, would consist in moving away from authentic flavours. The fact that anyone can express himself around the world, perceive and share the produces of his own land in a different way, is a true asset of this planet.
From magazine "Desserts" Spring - Summer n°11
Christophe Michalak revisits for the Maison du Chocolat la Sachertorte. A regressive and gourmet creation!
Cyril Lignac, soon back on your screens! With a jury of experts, he will travel through France in search of the best amateur cake.
Pierre Hermé and Frédéric Bau launch the first four desserts "Gourmandise Raisonnée", including the re-interpretation of the Tarte infiniment vanille, 30% fewer calories, or the Constellation, ode to strawberry of only 100 calories! https://www.pierreherme.com/pierre-herme-x-frederic-bau
La maison Ducobu, en Belgique, recrute sur différents postes. Toutes les informations ici.
La pâtisserie BAUD à Besançon souhaite recruter un responsable de poste entremets. Salaire selon compétences. Si ces dernières sont élevées, le salaire suivra. Envoyer vos cv à email@example.com