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THIS NEW PLACE IS OPERA PATISSERIE
OPERA PATISSERIE: A cake that is both legendary and fantastic.
But the word also conjures up a particular Parisian atmosphere, full
of music, art, and beauty. And finally, it is a place steeped in history. I
wanted to create a patisserie in the image of all that “Opera”
represents to me and, more broadly, in the collective imagination.
Like the recipes in the book, in this store I will offer patisserie that is
closer to the people. Cakes, pastries, bread – there are so many
recipes that everyone knows but that have not yet been updated. My
approach is not so much revamping these recipes but refining them
to restore them to their original authenticity. My aim is that, simply by
tasting a croissant, a customer can savor French know-how,
enhanced by a modern and refined technique. This means making a
limited number of recipes, but making them in the best way possible:
at the last minute and in front of the customer, so that they gain a
sensory experience beyond the taste. Watching the pastry chef at
work, the customer becomes as close as possible to the textures
and odors, and therefore completely immersed in the identity of the
place. The work you have in your hands is the guarantor of this
identity. The recipes are simple, but effective. They are organized
into chapters that reflect the rhythm of the day and respect, hour by
hour, what will be served in my store. At 7 a.m., the breakfast
pastries are ready; at 11 a.m., the French pastries. At 3 p.m., the
desserts and frozen fruits are prepared while you wait for an
afternoon snack. With 5 p.m., comes the day’s last batch of bread.
OPERA PATISSERIE represents a turning point for me and allows
me to develop a new experience. Whether it’s the book or the
establishment, my approach remains the same: Break the rules and
question everything to create something new, unprecedented, and
surprising.