How did your childhood experiences and memories shape your culinary style and approach to dessert-making? What are the key influences and inspirations that have guided your career?
My childhood memories, especially making a simple yogurt cake every Wednesday, deeply influenced my love for pastry. Growing up in a foster home, this cake was the first dessert I ever made. It’s a classic French cake, and I still cherish the memory. This experience sparked my passion for baking, and I always try to incorporate that sense of comfort and simplicity into my desserts.
What drew you to collaborate with Raffles Al Areen Palace Bahrain? How do you see this partnership contributing to your culinary journey and the guest experience?
I’ve been visiting the Middle East for over 10 years. When I first came to Bahrain, for Formula One, I fell in love with the country and its people. I find Bahrainis to be very open-minded and friendly, and they share a similar mindset and taste with Europeans, which made me feel at home here. The opportunity to collaborate with Raffles was irresistible, as it’s an extraordinary project. I believe this partnership will allow me to craft unique, memorable dining experiences that reflect both my style and the local culture.
What inspired you to create your Tahitian vanilla crème brûlée, and what makes it special? How do you balance sweetness and creaminess in this dessert?
I approach pastry design like a fashion designer or perfumer. For this crème brûlée, I used three different vanillas to create a delicate balance of flavors and fragrances. The decision to make it white was intentional, aligning with the cream and neutral tones of the Raffles brand. The dessert mirrors the elegance of the space, and the layered vanilla flavors add a sensory depth to the experience.
Could you share the story behind your nostalgic banana bread? How do you incorporate your childhood memories into the flavors and texture?
Banana bread holds a special place in my heart. It was the first cake I ever tasted in my life, made for me by my foster family. The recipe has remained unchanged, preserving the exact taste from my childhood. Every time I make it, I’m reminded of those early days. This dessert is a tribute to those memories and the warmth of my first experiences with food.
What makes your chocolate fondant so memorable? How do you achieve the perfect balance of gooeyness and richness?
The secret to my chocolate fondant is salt. Chocolate can be heavy and overly sweet, so adding a touch of salt brings out the acidity and balances the richness. It extends the flavor, creating a longer-lasting, more nuanced taste experience.
How do you approach innovation in dessert-making? What are your favorite techniques or ingredients to incorporate into your creations?
My inspiration comes from art, perfume, and design. Artists like Daniel Arsham, Basquiat, and Koons, particularly his work from 15 years ago, influence my use of color, texture, and form. My travels also inspire me, especially when I’m with my partner. She often sparks new ideas, whether it’s from her clothing or just the environment we’re in. Every detail can influence a new creation, from the color of her boots to the landscape.
What are your future plans for your culinary career? Do you have any specific projects you’re working towards?
I’m currently working on a new concept in Paris called “At Home.” It’s designed to feel like my apartment, where guests can enjoy desserts in an intimate, homely setting. It’s not a typical shop; it’s a personal, emotional experience that mirrors what it would be like to have dessert at my home. I’m also the pastry chef at Le Royal Monceau – Raffles Paris, and I’m excited to continue pushing boundaries with my creations.
What message would you like to convey to guests who are looking forward to experiencing your desserts at Raffles Al Areen Palace Bahrain? What can they expect from their culinary journey?
Each of my desserts tells a unique story, connected to an emotion or memory from my life. I never create just for the sake of it—every element is thoughtfully studied and infused with my heart and soul. Guests can expect desserts that are not just delicious but also deeply personal, designed to reflect the essence of the place they’re in.
