INTERVIEW
It is a dilemma without solution. Many would like to enjoy the wealth of good pastries offered by French cuisine, without sacrificing their line. Is it possible to reconcile the two? Not so simple for pastry chef Christophe Michalak, as he explained Friday at Anne Roumanoff.
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The fundamentals of pastry are milk, cream, butter, sugar, chocolate
To keep the line, "what is important is knowing how to eat - balanced - at specific times," said Christophe Michalak. The pastry chef is well placed to know it, he who evolves in the world of cooking for several years and who must therefore ensure the way he tasted his creations.
Asked about lighter pastries, he is uncompromising. "For a very long time, I tried to make very sweet cakes, a Paris-Brest for example, he was nice, he was good and he was pretty, but I realized that I preferred to taste a little from Paris-Brest 'normal' and have a great emotion, "says Christophe Michalak.
Do not talk about light chocolate lightning or other pastries of the same kind to the person concerned. "It's a sacrilege to make a light croissant!" Says the chef smiling. "The basics of pastry are milk, cream, butter, sugar, chocolate," he recalls. "It's better to eat a good pastry at a certain time of the day, rather than ten less good ones."