Meeting with Laurent Favre -ix, inspired pastry chef!

Meeting with Laurent Favre -ix, inspired pastry chef!

It was while walking around our pretty neighborhood that the Balzac Paris team fell in love with Laurent Favre-Mot's pastries. This 43 -year -old talented man with a well -cut beard takes us into his universe with each bite. A delicious universe, obviously, but above all in all simplicity and without false semblance. He has fun: "Pastry is chemistry. That's what's fun. »»

Photo Laurent

Source: Patissiersparis.com

How did the desire for pastry come to you?

I attacked at the age of 13! Then I climbed the ladder on my own, like a big one, I was chef. At one point, I realized that in the kitchen, you could always catch up with a dish, there is always a way to add a little butter, a little cream, to make a little magic. That's why I think I have gone around the subject. I was able to work in Milan, England, everywhere. I needed something a little more sharp, a little more precise and I naturally arrived at the pastry. In pastry if we miss, we throw! We hardly have the right to make mistakes.

Can you tell us about your pastry style?

Me, it's "desucrated" dough! This is a priority that I have been for years. Then it’s just the season’s respect. I have no other requirements, I use the natural sugar of the fruit at maturity, which allows me to desucrate my pastries.

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Raspberry / verbena

How did this idea of ​​desucting your pastries come, is it unusual for a pastry chef?

It's very silly, what people don't know is that when I attacked my pastry career a dozen years ago, I was discovered by spring stores. They offered me a corner in one of the stores, then, very quickly we were very successful. One of the directors, smart, said to me: spring is a store that has an essentially female clientele, 85%. If I wanted to seduce these women, my offer had to change all the time, that the window was in perpetual movement. He also told me to try to work around guilt, that is to say to leave butter, milk, cream and flour because it remained cakes, but to try to work without sugar. It was then that I decided to designed my pastries. I continued this exercise.

We are cut in our exchanges by the smell that emanates from the oven. A pure delight! Laurent goes to check the cooking of his pies in order to have a little ahead of the lendEmain. At each of your passages here, you will be immersed in this smell, Madeleine de Proust for many of us; ))

Dark Choco Bueno

Dark Fucking Chocolate Source: Jesuisenretard

In some of your interviews, youyour that fashion has inspired you a lot.

I was rocked in the fashion world. Little by little, I found shapes, colors in certain brands that I amused to resume.

Why did you decided to leave Marseille for Paris?

I was more often in Paris than in Marseille lately. I participated or sponsored many salons for example. Then I was asked to make a gala dinner with Akrame Benallal So I also had to stay in Paris. Subsequently, I worked for M6 with Cyril Lignac. My wife finally pushed me to Paris, it was the simplest for our family.

What state of mind are you when you make your pastries?

I stay myself ! Everything happens in my head. But I am also lucky to have as a person who shares my life, a sommelier but not just any. My partner won the price of the best sommelier at 27, that is to say that I have one of the best palaces in France at home so it's a bit easy (laughs). Finally, I'm not saying it's easy but it helps me a lot in my efforts.

dome

Source vanilla pie: the lump

You gave pastry lessons in Marseille, is it likely to take a sequel to Paris or is it on a break?

Unfortunately, I don't have logistics and I don't have room. I was also a teacher in different schools in Marseille but it was the same thing, I was forced to give up. For the moment, I cannot tell you if I will be able to give lessons. This will depend on the content of two big projects that take shape in Paris. If the projects are successful, I would no longer have time to do so.

Your three favorite addresses in Paris?

First of all, there is the restaurant By the way, I am minimum there once a week. Then there is the Motorcycle Triumph to Bastille who is sympathetic. Finally, I go from time to time at Thank you. The place is superb.

Want to know a little more like us? ; ))

Screenshot 2016-08-11 11.38.35

Madeleine Nature Glassage bergamot

What is your dream of happiness?

Not easy to answer that, I'm happy with what I have! I am lucky to live from my passion, with my partner we have three girls who are in good health. In terms of work, I do a bit like I want, the people who work with me are nice. I think I am one of the privileged.

What is your favorite color, the one you want to put on all your pastries?

Gray and pink.

The person you admire the most?

My partner! She has the courage to follow me and I think it takes a lot; ))

What do you enjoy the most about your friends?

Honesty and frankness. If they want to tell me "shit" or "stop", I prefer that they sincerely tell me. I don't have many friends in the culinary field despite the fact that I know a lot of people because I don't want it, I live cooking, so in the evening I don't want to talk about cooking yet, otherwise I saturate.

Your currency ?

Stay yourself ! No need to invent a role or a character. This is why my pastries are so simple. I do not wish to make a false promise like my dome with two kinds of vanilla. I want my pastries to be like me, without artifice.

Grande Comptoir

Source : Painrisien.com

Thank you Laurent Favre -ix for taking the time to answer us!