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VL#17 EVENT / Pâtisserie Vendôme Luxury 2012
"The Saint Briac", the pastry for Vendôme Luxury March 2012
Every season, Carole de Bona invites a celebrity from the design world to conceive a pastry for the Dali restaurant at Hôtel Le Meurice. Following Chantal Thomass, Jade Jagger, Sarah Lavoine and Marc Brétillot, carte blanche has been given to the internationally known hair stylist-colourist Christophe Robin. As a lover of pastry, he compares the process of creating a pastry with his work as a colourist with regard to mixing, dosage, setting time for colour – cooking time for pastry - and precision. ‘‘They are difficult trades because they don’t allow much improvisation’’ remarks Christophe Robin. For love of Brittany he named his creation the "Saint-Briac", in homage to Saint-Briac-sur-mer, his adopted region where he has a country retreat. His wishes are totally in synch with the chefs at Hôtel Le Meurice, Yannick Alléno and Camille Lesecq. The latter is a leading light in her profession and was voted Best Pastry chef of 2010. Christophe Robin is delighted with the complicity that came about with Camille Lesecq who instantantly grasped what he had in mind even though ‘‘it isn’t always easy to interpret the wishes of a singer, a film director or a photographer…’’ They set about rediscovering the taste of authentic, reassuring and unpretentious desserts that recall childhood and are a joy to savour. Their Brittany sweet is therefore made from ‘‘simple’’ produce such as caramel, Bordier salted butter, etc.
The Saint-Briac will be on the menu of the Dali restaurant at Hôtel Le Meurice, throughout Paris fashion week (from 28 February to 8 March 2012).
