Plunge into my creative world by discovering how I assemble and finish my fully plant-based pastries and how I balance the recipes so as to always make taste and texture a priority.
Welcome to my masterclass website, where you can learn how to make 100% plant-based fine pastries.
I share my plant-based creations, all over the year, in the context of bespoke consultations for pastry houses, hotels and restaurants, and collaborations with chefs and artists. I thought it was about time to enlarge this sharing to other pastry chefs and pastry amateurs.
On this masterclass platform, you will find detailed videos and recipes of standalone pastries or themed bundles of videos on my inspirations of the moment.
Step-by-step videos
In each Master Class, you will have access to detailed step-by-step commented videos. You will enter into the textures while receiving some tips about plant-based pastry techniques.
Modern Pastry
Right balance of sweetness, bitterness and acidity, absence of aftertaste, power of flavours, right textures: these are my guidance when I create pastries and this is how I created the content of the Master Classes.
Quality ingredients
The Master Classes follow the natural order of seasons and honour the richness of true taste of ingredients. I always choose and select the best ingredients when I create recipes and limit to a very short list the non-fully natural ingredients.
Getting inspired. Evolving. Creating.
It all started with my childhood in France, a taste for good things, a love for gourmet pastries and for the power of flavors. Then life: law school, becoming a lawyer in Montreal, adapting, performing. And, suddenly, the need for something different. I wanted to feel the material, and to shape it: that was the turning point that led me to change my professional path and move from practicing law to baking plant-based pastries, with a real leap into the void two years ago.
In the meantime, I experienced a deep shift in awareness regarding food and our consumption habits. Plant-based eating imposed itself in my life, for all possible reasons, including out of compassion for all of the beings that inhabit this planet.
That's when I began to veganize the basics of classic French pastries such as butter, sweet dough, custard and whipped cream. Influenced by modern French pastry and the aesthetics of Scandinavian cuisine, I particularly enjoy working with a simple and clean presentation with a focus on taste and texture.
In the summer of 2019, I had the amazing opportunity to be involved, in collaboration with American chef Matthew Kenney, in the implementation of a plant-based menu for Maison Ladurée in Beverly Hills, California. I am currently pursuing various other collaborations and plant-based pastry consultations around the world, with chefs and restaurants alike.