Maintaining an Openness to New Experiences

—When did you decide to become a pastry chef?



In France at that time, professions related to food, such as pastry chefs and chefs, didn't carry a particularly good reputation. Despite this, I am deeply grateful to my parents for supporting my aspirations. I truly feel I made the right choice becoming a pastry chef, to the point where I want to shout "Thank you, God!" every day.

—Nevertheless, as your father warned, the profession of a pastry chef does have its challenging aspects. Did you ever feel like giving up?

I was young and probably didn't understand anything (laughs). Even though I was told it was a "demanding profession," I didn't realize how demanding it would be at the time. However, perhaps my ignorance allowed me to take the leap.

—Your desserts are renowned for their beauty and uniqueness. Where do these ideas come from?

There's no set method, but if I had to say, it would be to always remain open to new things. For example, the first time I saw an origami crane, I immediately thought, "This could be the basis for an interesting dessert." The specific idea didn't come right away, but I had an intuitive spark. Then, about three or four years later, the final concept suddenly materialized in my mind. That eventually became the dessert called "Origami."

—So, inspiration can be found in everyday life?

Constantly seeking ideas is also an important part of a pastry chef's job. Of course, there are times when I feel stuck. And even with many ideas, they don't immediately take shape like in mathematics. What I value is that moment of sudden inspiration, that "Aha!" moment.

One of my signature desserts is "Chocolat Nyambo," made with chocolate. It's so popular that 80 percent of guests at "Le Bristol Paris" (*) order it. Though I do wish they'd try other desserts too (laughs). This dessert actually has several "copies" circulating. Naturally, I don't feel great about it. However, the fact that copies exist is, in a way, proof that I've created something that inspires imitation. I try to see it as the price of fame.

(*) Le Bristol Paris: A historic hotel founded in 1925 during the height of the Art Deco period in Paris. It is part of "Oetker Collection," a group of nine "Masterpiece Hotels" selected from around the world.

Page02.A Book for Making Delicious Desserts Anyone Can Make

A Book for Making Delicious Desserts Anyone Can Make

—How did "Chocolat Nyambo" come about?

One day, Valrhona (*) invited me to taste a new chocolate they had developed. It was good, but I felt something was missing, and the idea of adding more cacao came to me. That's how "Chocolat Nyambo" (pictured above, left) was born.




—Are there any other recommended recipes that can be made at home?

How about a chocolate dessert with figs? This was also born from intuition. One day, I placed a fig on the table and thought, "Now, what new dessert can I create with this fig?" Roti (roasted) figs already exist, and the idea of covering figs with something has been done before. I wanted to create a completely new fig dessert, something I had never seen before.

I was feeling stuck, so I started peeling the fig like an orange. Then, the flesh inside looked like a red truffle. That's when the idea struck me: a dessert that uses the fig as a tree. I placed the peeled fig on a plate, creating a dessert that looked like a "truffle tree" growing there.

—What is the meaning behind the title of your cookbook, "Pâtisseries au Fil du Jour"?



—What is the most rewarding aspect of being the Head Pastry Chef at "Le Bristol Paris"?

At "Le Bristol Paris," we hold a show called "Thé à la Mode" every month. Models walk through the hotel like on a runway, and I create new desserts to match the theme of each show. Some are shaped like the stockings the models wore, others are inspired by lips or dresses. When the jewelry maison "Piaget" held a show, I created a chocolate dessert shaped like a ring. My days at "Le Bristol Paris" are filled with such stimulation. Of course, there are times when I stumble or feel discouraged, but for me, it's the ideal environment.

(*) Valrhona: A professional chocolate manufacturer founded in France in 1922. Its couverture and other pastry chocolates are favored by top pastry chefs worldwide.

Page03.Time with Family Fuels My Work

Time with Family Fuels My Work

—How do you relax on your days off?

On weekdays, I work intensely from morning till night, so first, I focus on getting enough sleep and resting my body. Then, the first day is for catching up on errands I can't do during the week, like shopping and laundry. The second day is often dedicated to outings with my family, such as visiting museums or restaurants. My son is currently studying abroad in America, but I have an 11-year-old daughter, so I cherish the time I spend with her. It's my greatest form of relaxation, and I believe I draw energy for my work from these moments.

However, long vacations are a different story. Recently, my family and I went to Madrid, Spain, and visited museums. We focused on works by Spanish artists like Picasso and Goya. Experiencing art makes me feel invigorated. Sometimes, it even sparks ideas for my work. In any case, my travels are always spontaneous. I don't create a "to-do list" and tick things off. My travel style is to act on whatever inspiration strikes.

—I heard you carry a lucky item with you, both personally and professionally?



About two years after I took the position, I was invited to the hotel's museum. It was apparently created so that guests could enjoy the art pieces that Keita Goto, the founder of the Tokyu Group, had collected during his travels. As I was being shown around, I saw the original "Tale of Genji Picture Scroll," which is depicted on the back of the 2,000 yen bill, displayed there. It was then that I became convinced, "This truly is a lucky item," and I've carried it in my wallet ever since.

—It's a lucky item filled with memories. Do you still keep in touch with Ninomiya-san?

He retired five years ago and is now living a reclusive life in Kamakura, but I visit him occasionally. Thanks to him, I've become a bit more familiar with Kamakura. He's taken me to various places, like temples and archery ranges.

—I understand you are also dedicated to nurturing young talent. How would you describe yourself as a boss?

In a word, I believe I am a boss who is genuine. No matter how much you try to hide it, your true nature will eventually show. I strive to be honest with everyone. There are times when I have to be strict or critical with my subordinates. Of course, at heart, I am very kind. My staff often ask me, "How can I create desserts so delicious that they move people?" To which I reply, "By making them with all your heart and sincerity." Not just desserts, but anything made with genuine care will always be felt by the recipient.

Consider Mercedes-Benz cars. Even with different model numbers, there's a consistent identity across all of them. It's not about thinking, "This year we'll do this, so next year we'll do that," but rather continuously creating cars that align with the Mercedes-Benz worldview. I believe the same applies to what we create and the service we provide. Therefore, it's absolutely unacceptable to have a situation where "lunch was good today, but dinner was not." We must consistently deliver something with a unified vision. That is our mission.

—What advice would you give to someone who aspires to succeed in the world of pastry?



The important thing is to persistently pursue what you want to do. Also, to pursue your own unique style. If you do that, the path will surely open up for you someday.

—Is that the secret to your success?

Yes. Even now, every day is a learning experience. For example, with "Chocolat Nyongo" that I mentioned earlier, for six years after its debut, it never received a single negative review. However, in the seventh year, I received my first negative feedback. I was incredibly shocked. But being shocked doesn't mean I can just stay down forever. Life goes on. While it's important to acknowledge feedback, you must continue creating.

It's the same in the film industry. Claude Rich, a renowned director with over 30 years of experience, built his current position by continuing to make films, regardless of any criticism. I aspire to be the same.

(*) Cerulean Tower Tokyu Hotel: In 2002, as part of its first-anniversary celebration, Cerulean Tower Tokyu Hotel entered into a technical partnership with Laurent Jeannin. The hotel's pastry chefs were trained in the techniques and ideas Jeannin had cultivated, and his passion for pastry, contributing to the development of young Japanese pastry chefs. The hotel became known as "the only hotel in Japan where you can enjoy desserts produced by Laurent Jeannin." Annual visits from Jeannin attract fans from all over Japan.

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Jeannin speaks about pastry with the sparkling eyes of a boy. Passion, love, and playfulness. It is perhaps these sentiments embedded in his desserts that move people's hearts. What will be the next creation from this "pastry chef with a boy's heart"? We must continue to watch his every move.