Categories Pastry Chef Articles
Christophe Adam: “Pastry is a real notion of taking pleasure that provides happiness”
Almost twenty stores and a dozen corners spread around the world, and all in just five years. Without premeditation, Christophe Adam has conquered the planet with his L’Éclair de Génie, an original and creative concept like few others, but in which the large doses of fantasy do not detract from the true value of his offer. ‘I’m more focused on the taste of my products than the artistic aspect, proposing creations made with good products’,the chef points out. Directing his empire, writing books and participating in television shows leaves him little time to enjoy his passion for golf, ‘my brain is always full of excitement, of new projects and new ideas, I’m a job addict!’. But all this frantic pace has not prevented him from attending a new invitation from so good #19, to which he has responded with a series of fresh desserts, unsurpassable and which are presented to us exclusively, ‘I wanted to present desserts that I cherish , that remind me when I was an apprentice, simple desserts but that everybody loves!’ concludes Adam. Please, enjoy!
Which is the balance you make after five years since the opening of l’Eclair de Génie?
L’Eclair de Génie evolved a lot in largest scales since the first opening in December 2012! Today, there are 10 shops in Paris, 5 corners in Japan, 4 shops and 1 corner in Hong Kong, 3 shops and 1 corner in Milan, 2 corners in Moscow, 1 shop ‘L’Eclair de Génie Coffee’ in Vancouver + 1 in Qatar and maybe very soon a new opening in Tbilisi in Georgia! So we have many upcoming projects, we try to be always creative, developing our grocery products, our chocolates, proposing new éclairs, above all through a strong and Dynamic marketing differentiating ourselves from the other pastry shops and through an audacious communication campaign on the social medias.
Did you imagine that the éclair could go so far?
Honestly, I’d never told myself that I would conquer the world with L’Eclair de Génie, but actually things have moved very fast since the opening and, sometimes, I don’t realize what I’m living… This is a beautiful challenge, a great adventure and I hope I will experience such a great moment for a long time yet. My brain is always full of excitement, of new projects and new ideas, I’m a job addict!
‘”I’d never told myself that I would conquer the world with L’Eclair de Génie, but actually things have moved very fast since the opening and sometimes I don’t realize what I’m living…”
Which are your plans for the future in the medium and long term?
I would love to open more shops everywhere in the world, and also new concepts such as my first restaurant that has just opened last May downtown Paris, called ‘Dépôt Légal’. In this place, I wanted to create a special atmosphere in the spirit I used to like and discover throughout my different travels: a convivial and generous place -open all day long- where you can nibble and drink good products at any time of the day.
The idea was to offer savory creations and pastries according to 4 special time of the journey: for breakfast, lunch, teatime and after work. In short, any reason is good to savour a gourmet treat, to rest on the settee or stay at the bar to spend a good time.
Besides, I’m still writing pastry books, participating in TV shows and above all, I try to take time to play golf, I’m crazy about that sport!
What, in your opinion, will pastry be like in the future? What are the tendencies for the next years?
Pastry is more and more artistic around the world, especially thanks to Instagram! Directly from our sofa, we have access to everything is done in the pastry industry on the other side of the world, that’s crazy! Today, the competition between the pastry chefs is different. However, for my part, I’m more focused on the taste of my products than the artistic aspect, proposing creations made with good products.
What do you think about the bustling moment of the pastry in Paris?
If there is such a growing interest for pastry in Paris is because it’s unthinkable for French people to round off their meal without a pleasant dessert! Pastry is above all a real notion of taking pleasure that provides happiness!
One only has to look at the number of magazines, books and television shows on the subject such as the French program “Qui sera le prochain grand pâtissier?” on Channel France 2, to realize how widespread the interest in pastry is in France. The new generations of pastry chefs are constantly reinventing this field and that’s great!
The most important quality for pastry chef is creativity and the challenge for those new talents who come from Michelin-starred restaurants is to make their spectacular creations accessible to the consumer. Some of the biggest chefs are proposing pastry like jewels, accessible for everyone: the French love amazing desserts!
Tell us a bit more about the creations you present in so good.. magazine. Which is the idea?
I wanted to present desserts that I cherish, that remind me when I was apprentice, simple desserts but that everybody loves!
Such as the Baba au Rhum in a contemporary version: mini babas presented in a metal box with a homemade citrus fruit ‘Rhum arrange’, that you dip directly in the Chantilly cream. To realize perfectly the Baba pastry, I advise you to respect scrupulously the mixing time, that is the key for success!
I realized de-structured egg whites in a pepsy version with the acidity of raspberry and passion fruits. I advise you to remove the whites of the eggs from the fridge few minutes early so that they are at room temperature before preparing the recipe.
I also propose a Burrata with figs and grapes, I’m crazy about that product! But I like to use the burrata for a dessert rather as a dish.
Finally, I realized a ‘giant meringue’ in the idea of a vacherin revisited, I was really inspired following a fantastic dinner at Christophe Hardiquest‘s restaurant in Brussels. So my work with this recipe is above all based on the taste and the textures.
You will also find these four recipes in so good #19
