CHEF |
NICOLAS DUROUSSEAU
EXECUTIVE PASTRY CHEF AT JUMEIRAH BEACH HOTEL
Chef Nicolas Durousseau, a culinary maestro at Jumeirah Beach Hotel, shares his passion, philosophy, and signature creations. In this exclusive interview, Chef Durousseau delves into the world of pastry, revealing his unique approach to crafting exquisite desserts. With a focus on precision, creativity, and the versatility of chocolate, he offers a glimpse into his culinary journey and future aspirations.
What is your philosophy or motto?
Participate in the transformation of the art of pastry with unparalleled creativity and a keen eye for detail.
What ingredients do you particularly enjoy working in your cuisine and why?
Of all the ingredients available in pastry, chocolate couverture is definitively my ingredient of choice. Its versatility allows us to express ourselves in different work choices.
What is your signature dish?
My signature dish is citrus and caviar, with fluffy egg whites and Mirabeau dry gin sorbet.
What advice do you have for young chefs?
The advice I could give young chefs starting out in this profession would be to choose renowned establishments in the culinary world to perfect their professional knowledge.
What is your dream?
My dream is a partial one, but rather the feeling of being able to pass it on to future generations.
What are your current projects and what plans do you have for the coming year?
Our days and weeks are full of projects or detailed plans for the near future. You will have to be patient to discover them.
READ MORE INTERVIEWS
