Is talking about me on promo a chore?
No, not at all, even if it's not an exercise in which I feel particularly comfortable.
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My news?
We are opening a pastry school in the 11th arrondissement of Paris for all enthusiasts.
We thought of it as a large, spacious and functional home kitchen, which can accommodate up to eight people.
This school will make it possible to create moments of sharing between friends or for companies.
We are also finishing the works of our new address in Miami.
This is the most accomplished version of all our stores, with the Charles Zana studio at the helm of the interior design.
I dreamed of working with him.
There will be our first restaurant in this place with around a hundred covers, which will be spread over 200 m², with a very beautiful terrace.
In video, How to make pastry cream
My menu for this American address?
We will have a menu of classic pastries and exclusive creations, with exotic fruits in particular.
We will also offer breakfasts, eggs, French toast, pancakes, savory pastries... We have worked a lot on ice cream, the quality of the coffees.
In short, we have married French traditions with American tastes, and pushed our level of standards even further than usual.
My current mental workload?
It moves a lot, but I try to keep some distance.
I don't carry the business alone.
I'm lucky to have two partners and a hundred employees in Paris.
A team in which I trust, on which I rely.
So I can focus on creating.
Finally, the mental load is less heavy today than at the beginning, when I had to do everything myself.
"Every new cake makes me proud"
The question I dread the most?
I don't like being questioned about the business.
I prefer to talk about my passion, the creative dimension of my job.
This is where I put my paw.
The last time I was proud of myself?
Each new cake makes me proud, because it is the culmination of collective work.
And it's exhilarating to know that after months of development, the recipe for this cake will be passed on all over the world, since we have stores on four continents.
What do I like to be said about me?
All compliments are nice to hear, especially when they concern my work and my quest for uniqueness.
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Any misunderstanding about me?
It was said that I was full of myself, pretentious.
But I'm not like that at all!
I am teasing, I like to handle the second or even the third degree and I have a taste for provocation, which can be mistaken for contempt.
As my behavior is not always well understood, I now try to be careful with my way of saying things.
Still the sacred fire?
Seven years ago, when I started my pastry shop, I didn't know where we were going.
I carried the project on my shoulders, whereas today, it is the project that carries me.
We are known internationally.
And it's magic.
So, yes, of course, I still have the sacred fire.
What am I going to do after this interview?
I'm in Dubai right now and at this exact time it's time for dinner.
After the meal, I'm going to treat myself to a good night's sleep before returning to Paris tomorrow to find my children.
