I have been a pastry chef for 13 years and I am from Avignon. I like to highlight products from my Provençal region but also local products from different cultures. The pastry chef job leaves so much room for creativity that the only limit is our imagination! I attach particular importance to respecting the seasonality of products, to making my pastries live to the rhythm of nature and not the other way around.
I am against food waste, I rather prefer “nothing is lost, everything is transformed” or food donation in case of surplus.
What I like the most is meeting local producers, soaking up their knowledge and enriching myself with the treasures of the Earth because being a pastry chef doesn’t just happen in a laboratory! This is how I conceive my pastry or my kitchen desserts.
Sensitive to the environment and ecology, as I have often explained to my work teams, it is therefore necessary to know how to reduce polluting waste on a daily basis in order to limit overconsumption.