PASTRY VIBES WITH CHEF BRICE KONAN-FERRAND

Brice Konan-ferrand,

pastry chef of Valrhona, has chocolate running through his veins. We spent five minutes in the kitchen getting to know him.

How can Valrhona products help chefs be more creative?

Valrhona helps chefs think out of the box. In life, the more you get to work with different people, the more you learn. Beyond pastry, the world is full of beautiful things waiting to be discovered, pushing you creatively and inspiring you in different ways. Life, after all, offers a beautiful kind of magic that stimulates our senses.

In your opinion, which pastry trend is the one to follow in 2023?

I would say “reasonable gastronomy” is the trend to watch. Nowadays, people tend to overconsume, that is why chefs need to educate consumers and present them with a dessert that not only complements the meal but also takes their health into consideration. Fédéric Bau, Valrhona’s experimental pastry chef, showcased this new way of thinking about pastry in his latest book, titled “Reasoned Gourmandise”, which explores the fundamentals of healthy and harmonious pastry, while respecting the flavors and textures of the great classics.

After spending a month or so in the region, how would you describe the chocolate scene in the Middle East?

I have noticed that people in the Middle East love confectionery. There is a genuine passion for pastry and chocolate, and I really admire that about the region’s culture. Sweets are a staple of the MENA region’s culinary scene, and you can always find them in people’s homes.