topped with vanilla mousse. Chef Vincent created a cake with cream, milk, hazelnut biscuit, and a thin layer of Iranian black lemon, topped with hazelnut and cream. Yum! I had the great privilege to speak to two chefs based in the Middle East, to learn more about their techniques. Chef Antoine Chassonnery from FAUCHON Paris is currently an Executive Pastry Chef for FAUCHON Middle East. He has been based in Dubai for FAUCHON for the past 5 years, but has experience of 15 years. Antoine explained that he modifies recipes to create pastries that cater to consumers in the Middle East, for example, by adding halwa or dates. Antoine travels twice a year to Paris, to stay up to date on latest
recipes and newest techniques. Chef Vincent Cockenpot, Executive Pastry Chef at Bateel, has an experience of 16 years. Vincent shared with us his experiences in dealing with pastries away from France, explaining that dry products are not an issue, but fresh products like strawberries can sometimes be difficult, since it depends on the season. Vincent takes training courses sometimes in Dubai, explaining that there are many workshops, and also in France.
they hold the best of products. Since the French have a strong culture ingrained in food and, specifically, the world of patisseries, they uphold to techniques and practices that distinguishes them. The use of the right ingredients like cream and chocolate reigns high in said practices. Ensuring high-quality ingredients, such as European cream, is key to creating the most delectable of foods. To make the best, one needs to use nothing but the best.
French pastry is favored by everyone around the world, and specifically in the Middle East, but why is that? Antoine and Vincent shared their opinions with us. French products are in high demand, because they are A crumble of almond and chocolate, with a chocolate sponge made with Alpaco chocolate, passion fruit and mango jelly, milk chocolate cream, and Alpaco chocolate mousse.
Chef Camille Cheng while creating her pastry made with Varhona Manjari 64% with Taiwanese honey tea, and black rice crispy.
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