They are young, determined and passionate. In the all-digital era, Hélène, Julien and Thomas have chosen to major in food. What drives them every day? Delight people by introducing them to exclusive products and unique flavors. Portraits of these three inspiring personalities found on epic images.
Hélène Deguen, from perfume to pastry
With Hélène Deguen, pastry gets flavor and vice versa. After 7 years working in the field of cosmetics, this Franco-Japanese created a pastry like no other. Kubo blends the world of fragrances and the world of cakes in a beautiful setting located near the Canal Saint-Martin in Paris.
The idea was born in 2014. I started a blog about perfumery and gastronomy. I developed recipes inspired by the base notes of the perfume. During the tests, I loved the pastry “. She completes her CAP as a freelance candidate, becomes a mother and decides to venture into entrepreneurship. Today, Helen works closely with her former perfumer colleagues to imagine cakes with original notes just like her. vetiver pie from hell » which combines the bitterness of grapefruit, the roundness of hazelnut and the depth of vetiver, a raw material commonly used in woody men’s fragrances “, he clarifies. The icing on the cake, his creations are made the traditional way with organic eggs, organic Isigny AOP butter and crème de Normandie… Can’t wait to taste it.
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Julien Hierax, son of a fishmonger father
Among the Hyeraxes, fish is a family affair. Julien, 19, is now following in the footsteps of his father, 2017 fishmonger of the year Christophe, who himself learned the trade with his uncle. The tradition has been preserved for 4 decades at the Poissonnerie de Passy in the west of Paris.
For Julien Hierax, joining the family business was always obvious. From college, he occasionally comes over to lend a hand at the fish shop on weekends. “ I immediately fell in love with trading, it was like a profession “, he explains. He still prefers to go the common way.” have management, accounting and management concepts and took turns training with his father. Julien now plies his trade as a fishmonger with passion and pride. I am proud to follow in my father’s footsteps and work as a family. We are very complementary, he passes on his know-how to me, and I give him a fresh look. “. As a result, Poissonnerie de Passy is more current than ever and offers its fish, always in season and caught in France, from display to plate. New outlets should be released soon. One thing is for sure, the next generation in Hierax is assured.
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Thomas Delcroix, a young chef with a bright future
At 20, Thomas Delcroix is one of France’s youngest chefs. After cutting his teeth at star brigades (Apicius in Paris, Saint-James in Bouillac), this École Ferrandi graduate opened Cantine de Thomas a year ago in the heart of Bordeaux, his adopted city.
A precocious career for this Parisian kid who discovered cooking during an internship in ninth grade; I was interested in cooking from a very young age, but I didn’t know if I wanted to make it my job. This practice started it all “. Today, the young man is at the helm of his own gourmet restaurant, where he offers a surprise tasting menu, as well as a menu that changes every 15 days. His influences know no bounds, he is inspired by both Mediterranean gastronomy and Japanese cooking techniques. Free, instinctive and bold, her cuisine hits the mark. “ I’m looking for unexpected chords. Right now, I’m featuring vegetable-based desserts like cauliflower combined with white chocolate, pistachios, and honey. Customers are amazed, it is very popular. he trusts. A leader to watch closely.
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Source: Le Figaro
