Seven years ago, the confectioner opened his first shop in Paris. Since then, his popularity has gone beyond French borders and he has multiplied openings all over the world. The last project to date. Opening in Miami. A chance to play our Autopromo interview game.
Is it bad luck talking about myself in a promo?
No, not at all, even if it’s not an exercise I feel particularly comfortable with.
My news?
We open at XIe A Paris district pastry school for all enthusiasts. We envisioned it as a large, spacious and functional home kitchen that can accommodate up to eight people. This school will make it possible to create moments of sharing between friends or companies. We are also finishing work on our new address in Miami. This is the most efficient version of all our stores, the interior design of which is led by Charles Zana Studio. I dreamed of working with him. This place will be our first restaurant with about a hundred covers, spread over 200 m² with a very nice terrace.
In the video: How to make pastry cream
My menu for this American address?
We will have a menu of classic pastries and exceptional creations, particularly with exotic fruits. We will also offer breakfasts, eggs, French toast, pancakes, spiced pastries… We have worked a lot on the quality of ice cream and coffees. In short, we’ve married French tradition with American taste and pushed our standards even further than usual.
My current mental workload?
It moves a lot, but I try to keep some distance. I don’t run the business alone. I am fortunate to have two partners and a hundred employees in Paris. A team that I trust, that I rely on. So I can focus on creating. Finally, today the mental burden is less than in the beginning, when I had to do everything myself.
“Each new cake makes me proud”
The question I fear the most.
I don’t like being questioned about business. I prefer to talk about my passion, the creative aspect of my work. This is where I put my paw.
Last time I was proud of myself?
Each new cake makes me proud because it is the culmination of collective work. And it’s exciting to know that after months of development, this cake recipe will be distributed worldwide, as we have stores on four continents.
What do I like to tell myself about myself?
All compliments are nice to hear, especially when they relate to my work and my quest for uniqueness.
Is there a misunderstanding about me?
They said that I was full of myself, ambitious. But I am not like that at all. I tease, I like to deal with the second or even the third degree and I have a taste for provocation that can be confused with contempt. Since my behavior is not always well received, I now try to be careful with the way I say things.
Still the holy fire.
Seven years ago, when I opened my pastry shop, I didn’t know where we were going. I carried the project on my shoulders, while today the project carries me. We are known internationally. And it’s magic. So yes, of course I still have the holy fire.
What am I going to do after this interview?
I’m in Dubai right now and it’s dinner time right now. After lunch, I’m going to take a nap before heading back to Paris tomorrow to find my children.
Source: Le Figaro
