LOUNGE /
EAT
February 23, 2015
INTERVIEW｜A Close Look at Yann Menguy, Maison Ladurée's New Pastry Chef!
INTERVIEW｜A Talent Discovered by a Maison Over 150 Years in the Making
Maison Ladurée Appoints New Pastry Chef, Yann Menguy (1)
This Valentine's Day, Ladurée presents the "Saint Honoré Juliette," an entremet enveloped in the sweet aroma of rose and raspberry, heart-shaped macarons, and limited-edition Valentine's boxes. The collection was created by Yann Menguy, who was appointed Chef Pâtissier of Maison Ladurée last October. We had the pleasure of speaking with him during his first visit to Japan at Ladurée's Ginza salon de thé.
Photographs by SUZUKI ShimpeiText by KAJII Makoto (OPENERS)
“When asked my age, I say 30 and people are surprised (laughs).”
“This is my first time in Japan, but once inside Ladurée, the 'Art de Vivre' remains the same. It's fascinating to find that world within Tokyo. Whether it's the flagship store on Rue Royale, the Champs-Élysées, or Ginza, they all feel like Ladurée. Yet, step outside, and it's Tokyo. It's a peculiar sensation.”
Yann Menguy, 30, was born and raised in Paris. When I casually asked if he felt he was young, he turned the question back, “It’s quite strange that when I say I’m 30 in Japan, everyone tells me I’m young (laughs). Am I young at 30?”
Ladurée is a maison with over 150 years of history. "For me, Ladurée is the haute couture of pastry. When I became a pastry chef 15 years ago, I dreamed of one day working for Ladurée. It was more of a dream than a goal. Then, last October, through a fortunate turn of events, I was appointed Chef Pâtissier of this pinnacle of French patisserie. At the time of the offer, I felt a mix of pride, pressure, a certain fear, and excitement."
When asked what qualities he thought Ladurée noticed in him, he analyzed, "Pastry requires not just technique, but also creation. The reason I became involved with Ladurée is, firstly, because I worked under Christophe Michalak (*). Secondly, it's my desire to work for a globally recognized pastry maison. At Christophe Michalak's, I learned to think about and tackle new things, and I believe they resonated with that approach."
It seems Ladurée expects him to bring a fresh perspective while upholding its tradition and unique identity.
His qualities are evident in the 2015 Valentine's collection. "I started working on this collection immediately after my appointment in October. The key elements are fruit and rose aromas. Among them, the 'Saint Honoré Juliette' – a creation featuring a rich sablé breton base, raspberry and ginger confiture, a delicate rose-flavored custard cream, fresh raspberries, and topped with rose-scented crème chantilly – is a particularly personal favorite."
So, what does Menguy consider the most quintessential Ladurée item among the classic offerings?
"Perhaps the 'Millefeuille Vanille,' with its caramelized puff pastry and vanilla custard cream. When I'm in Paris, I often eat the millefeuille from Ladurée. Personally, I like coffee-based pastries, so I'd like to create some new pastries for the next collection."
*Christophe Michalak is a leading pastry chef of the new generation, having served as Chef Pâtissier at the Hôtel Plaza Athénée from 2000.
INTERVIEW｜A Talent Discovered by a Maison Over 150 Years in the Making
Maison Ladurée Appoints New Pastry Chef, Yann Menguy (2)
How to Infuse His Unique Style into His Work
"Being born and raised in Paris has undoubtedly influenced my creations," says Menguy. Regarding the approach to pastry, he states, "It's important to keep your eyes open and truly feel everything around you."
"My dream is to live like a flower. Starting something new is like a flower bud. I must now make flowers bloom here, the most beautiful flowers. I want to discern what is truly important at Ladurée and bring joy to many people. I want to nurture it into a beloved maison."
In addition to the "Saint Honoré Juliette" introduced on the previous page, the 2015 Valentine's collection also features the limited-edition macaron box "Cœur Cristal," the "Rose Framboise Gingembre" limited-edition macaron, and the heart-shaped "Cœur Macaron."
"Among the year's events, Christmas and Valentine's Day are themed around 'love.' After Valentine's, we have Easter, for which I'm planning a collection full of playful elements. For these events, it's important for us to have a child's perspective. Whether it's the Epiphany galette or Easter, things that children find enjoyable should also be enjoyable for adults."
Maison Ladurée is a brand that inspires admiration in women, also known for its cosmetics brand "Les Merveilleuses Ladurée." Finally, he shared this message for Ladurée fans in Japan.
"Ladurée is a maison where new products are always appearing, offering constant discoveries. The pastries and macarons displayed in the shop are directly connected to Ladurée's world. From this spring, I intend to add my own unique 'twist' to that. Please pay attention to Ladurée's new world."
Menguy's debut work, the 2015 Valentine's collection, is a perfect opportunity to glimpse this new facet of Ladurée. Why not indulge in these sweet works of art during this most romantic time of year?
Yann Menguy
He studied pastry at the culinary school Grégoire-Ferrandi in Paris and began his career in 2004 at "Hédiard Restaurant." He experienced every stage necessary for a pastry chef, from sales associate to head of pastry. In 2008, he joined the team at "Céladon" within the Hotel Westminster. From 2009, he gained experience as Chef Pâtissier at "Château de Chilly." In 2011, he moved to Geneva, Switzerland, where he served as Chef Pâtissier at the restaurant "Buffet de la Gare des Eaux Vives." In 2013, he participated in Christophe Michalak's "Michalak Masterclass." Finally, in October 2014, he was appointed Chef Pâtissier of Maison Ladurée.
Ladurée Ginza
Opening Hours | 10:30 - 22:00 (Boutique until 20:00)
Address | Ginza Mitsukoshi 2F, 4-6-16 Ginza, Chuo-ku, Tokyo
Tel. 03-3563-2120
http://www.laduree.com/