GBP
Is the art of the pastry chef in decline? Has the global recession put the final chip in the muffin? Not from where I'm munching...
Cakes, biscuits and desserts are currently undergoing something of a boost. In Britain, the popular TV show Great British Bake-Off echoes the competitive fervor of the Coupe du Monde de la Patisserie - Pastry World Cup - held annually in France, but with the added whimsy of bunting, marquees in fields and frolicking squirrels (and, embarrassingly, their nuts). However, judge Mary Berry, often hailed the Queen of Cake, isn't really celebrated outside the British Isles. So who are the most influential pastry chefs? Here are my picks:
Perhaps the world's most dominant name in patisserie is Michel Roux: along with his brother Albert, also a master patissier. Roux came to Britain in the 60's, he dubbed this time "the dark ages" of horrific British cuisine. Heston Blumenthal has likened the pair to The Beatles, they changed the scene so much... less rock and roll, more choc profiterole. Together, the brothers founded Le Gavroche and later the Waterside Inn - the first British restaurant to hold three Michelin stars for over twenty-five years. Although, many people recognise him from his appearances on the hit show Masterchef.
New York's Dominique Ansel has a buzz about him that has reached around the globe. Before starting the Dominique Ansel Bakery and creating the "Cronut" - a cross between a croissant and a donut - Ansel was part of the team that led Daniel Boulud's restaurant, Daniel, in achieving its third Michelin star. The 'Willy Wonka' of cakes, Ansel is also responsible for the "Frozen S'More" and "Magic Soufflé" inventions. Wonder if they come in snozberry...?
Lauded by other patissiers and bakers, from Baking Mad's Eric Lanlard to Bake-Off's Ed Kimber, Pierre Hermé is most famous for his colourful macarons with unusual flavours. Part of a four-generation dynasty of pastry chefs hailing from Alsace, Hermé, name "the Picasso of Pastry" by French Vogue (presumably due to his unusual flavor combinations, not putting funny eyes on his cakes), was the youngest person to be named France's Pastry Chef of the Year. He has expanded his Pierre Hermé chain to seven stores in Tokyo, six in Paris and one in London, making his creations wonderfully accessible.
It is essential to perfect the classics, but the most influential patisserie chefs also try to invent something new, and combine novel, tantalizing, often odd-sounding flavours. If it works, it works!
Cakes, biscuits and desserts are currently undergoing something of a boost. In Britain, the popular TV show Great British Bake-Off echoes the competitive fervor of the Coupe du Monde de la Patisserie - Pastry World Cup - held annually in France, but with the added whimsy of bunting, marquees in fields and frolicking squirrels (and, embarrassingly, their nuts). However, judge Mary Berry, often hailed the Queen of Cake, isn't really celebrated outside the British Isles. So who are the most influential pastry chefs? Here are my picks:
Michel Roux
Perhaps the world's most dominant name in patisserie is Michel Roux: along with his brother Albert, also a master patissier. Roux came to Britain in the 60's, he dubbed this time "the dark ages" of horrific British cuisine. Heston Blumenthal has likened the pair to The Beatles, they changed the scene so much... less rock and roll, more choc profiterole. Together, the brothers founded Le Gavroche and later the Waterside Inn - the first British restaurant to hold three Michelin stars for over twenty-five years. Although, many people recognise him from his appearances on the hit show Masterchef.
Dominique Ansel
New York's Dominique Ansel has a buzz about him that has reached around the globe. Before starting the Dominique Ansel Bakery and creating the "Cronut" - a cross between a croissant and a donut - Ansel was part of the team that led Daniel Boulud's restaurant, Daniel, in achieving its third Michelin star. The 'Willy Wonka' of cakes, Ansel is also responsible for the "Frozen S'More" and "Magic Soufflé" inventions. Wonder if they come in snozberry...?
Pierre Hermé
Lauded by other patissiers and bakers, from Baking Mad's Eric Lanlard to Bake-Off's Ed Kimber, Pierre Hermé is most famous for his colourful macarons with unusual flavours. Part of a four-generation dynasty of pastry chefs hailing from Alsace, Hermé, name "the Picasso of Pastry" by French Vogue (presumably due to his unusual flavor combinations, not putting funny eyes on his cakes), was the youngest person to be named France's Pastry Chef of the Year. He has expanded his Pierre Hermé chain to seven stores in Tokyo, six in Paris and one in London, making his creations wonderfully accessible.
It is essential to perfect the classics, but the most influential patisserie chefs also try to invent something new, and combine novel, tantalizing, often odd-sounding flavours. If it works, it works!