I pay as much attention to the appearance as to the content of the product, in order to reach a good balance. I bring finesse and elegance to my products. I put as much effort into the texture as I put into the flavor. What are the characteristics of Arnaud Larher’s pastries? Now I’m into yuzu, but I also want to use matcha again. Recently I’m using yuzu, I make a Yuzu eclair. I remember your memorable “Paris-Tokyo” cake with a matcha flavor – do you use a lot of Japanese ingredients? You must train your brain to search and search. I don’t just assume that I’m going to be making new products in January and June, because it doesn’t work that way.
I cultivate my desire to look for something new and try to maintain this state of mind. And these experiments are what triggers ideas for new cakes.
#Chocolatier 3 creations full
It doesn’t need to be a finished full cake – it can be a new technique for making pastry cream, a glaze, or a dried fruit caramelization. Sometimes we’re trying out a new biscuit, or we modify a cooking method. We can’t just crank out some new creations when Christmas is around the corner. It’s an exercise we perform every day, like when you’re in competition. We try out new ingredients and pursue our research. Every week, or every other week, I make sure I make trials or look for ingredients. Can we say that the confection of a pièce montée is a special moment of creation? It’s important for the team to know that the chef is in charge. When I go to the lab, I taste all type of items. It’s also important for the team to know that the chef is always there, handling everything and checking on the flavor. I want to be able to be there, whatever happens. Everything I have today was built by me, from scratch. For instance, I wouldn’t say that I’m going to take care of Japan tomorrow and put someone else in charge in Paris. I watch, taste, and supervise everything from A to Z – it’s demanding work. I must make sure that nothing is neglected. To maintain a creative mood, I make time for creation. I wouldn’t like to make them all the time – but when I do, it’s always a pleasure. However, I still love making pièces montées. When we make something original or complicated, we always do it together, we confer. My chef patissier was my first apprentice. I usually leave it to the chef patissier. You used to be decoration chef, do you still make pièces montées (large decorative pastries used for special occasions) Finding a flavor that nobody else has created makes me happy (laughs). If I feel an emotion, if I find the flavor I was looking for, it’s a magical moment. Whether it’s a chocolate or a pastry, what’s important is that, when I taste it, something happens.
So you are equally passionate about both. It’s a different rhythm and a different way of thinking. Then I can come back to chocolates with new ideas.
When I get saturated with too much thinking, I switch to pastry. Sometimes I work on chocolates for a week, which is a totally different approach. Making them enabled me to do things you couldn’t do with pastry. The more I worked with chocolates, the more attractive I found this product. I went to see chocolatiers, to study the confection and the organization. It took me two years of preparation to be ready to offer chocolates. But I didn’t have much opportunity to train under chocolatiers (chocolate confectioners). So, I decided to get serious about making them. I added the chocolates at the request of our customers – I had made some for Christmas and discontinued them afterward, but the clients kept asking for them. Later, we added macarons and then chocolates.
But what did you offer at the very beginning?Īt the beginning we had only cakes. I nurture a creative mindset Now you offer all sorts of cakes, macarons, and chocolates.
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