Hélène Deguen, from perfumery to pastry
With Hélène Deguen, pastries take on flavor and vice versa.
After working for 7 years in the cosmetics industry, this Franco-Japanese created a pastry like no other.
Kubo mixes the world of fragrances and that of cakes in a delightful setting located close to the Canal Saint-Martin in Paris.
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Hélène Deguen, pastry chef converted after 7 years in perfumery.
Helen Deguen
The idea was born in 2014: “
I launched a blog around perfume and gastronomy.
I developed recipes inspired by the key notes of perfumery.
Over the course of the tests, I took a liking to pastry
”.
She passes her CAP as a free candidate, becomes a mother, and decides to take the plunge into entrepreneurship.
Today, Hélène works in close collaboration with her former perfumer colleagues to imagine cakes with original notes, like her "
hell's vetiver tart
" 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
“, she specifies.
The icing on the cake, his creations are made in the traditional way, from organic eggs, organic Isigny AOP butter and Normandy cream… Can't wait to taste it!
Find Kubo's pastries in delivery on epicery
Julien Hierax, fishmonger from father to son
Among the Hierax, fish is a family affair.
Julien, 19, is now following in the footsteps of his father Christophe, best fishmonger in 2017, who himself learned the trade alongside his uncle.
The tradition has been perpetuated for 4 decades at the Poissonnerie de Passy, in the west of Paris.
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Julien Hierax, 19, fishmonger alongside his father in Paris.
Julien Hierax
For Julien Hierax, joining the family business has always been obvious.
From middle school, he comes from time to time to lend a hand at the fishmonger's on weekends.
“
I immediately took a liking to commerce, it was like a vocation
,” he explains.
He still prefers to follow a general path "
to have notions of management, accounting and management
" and is trained alternately with his father.
Julien now practices his trade as a fishmonger with passion and pride: “
I am proud to follow my father's path and to work as a family.
We are very complementary, he passes on his know-how to me and I bring him a fresh look.
".
As a result, the Poissonnerie de Passy is more than ever up to date and offers its fish, always in season and caught in France, from the display to the plate.
New points of sale should soon see the light of day.
One thing is certain, among the Hierax, the next generation is assured.
Find the Passy fish shop on epicery
Thomas Delcroix, a young chef with a bright future
At 20, Thomas Delcroix is one of the youngest chefs in France.
After having cut his teeth in starred brigades (Apicius in Paris, the Saint-James in Bouliac), this graduate of the École Ferrandi opened the Cantine de Thomas a year ago, in the heart of Bordeaux, his city. of adoption.
A precocious journey for this Parisian kid, who discovered cooking during an internship in ninth grade: “
I became interested in cooking at a very young age, but I didn't know if I wanted to make it my job.
This course 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 borders, he is inspired by both Mediterranean gastronomy and Japanese cooking techniques.
Free, instinctive and daring, his cuisine hits the mark.
"
I look for unexpected chords.
Right now I'm presenting vegetable-based desserts, like cauliflower combined with white chocolate, pistachio and honey.
Customers are surprised, it's very popular!
he confides.
A leader to follow closely.
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Thomas Delcroix, young chef at the head of a bistro address.
grocery
Find the dishes of La Cantine de Thomas in delivery with epicery
