A sweet collaboration: distinguished fashion designer Tony Ward, leading caterer Fleur De Lys and pastry chef and consultant Charles Azar team up to create a seasonal favorite
«I AM READY TO GO BACK INTO THE KITCHEN»
Amongst the heaving mass of Achrafieh, sits an oasis of calm. Atop Tony Ward’s atelier is the designer’s kitchen, complete with a reception area and dining room, overlooking a perfectly manicured garden. The clean-lined space is abuzz with the sounds of ideas as Tony Ward and Charles Azar team up to create a stylish and unique “Bûche de Noël” for caterers Fleur De Lys.
What is your favorite cuisine?
Savory food, such as pasta and pizza is more my thing, more so since the last cake I baked for my wife, I accidentally left a spoon in it before it was cooked.
Do you love cooking?
Definitely. I have had built this kitchen atop my atelier for my own personal use.
What was the idea behind the bûche you designed for fleur de lys?
“Faultless precision and workmanship, hundreds of visible cuts, and countless three-dimensional elements” is the inspiration behind this Bûche, which contains chestnut mousse, vanilla crème brûlée, flourless chocolate sponge, and sablé Breton, among other ingredients.
« THE PLEXIGLASS MOULD TOOK THREE WEEKS TO CREATE »
Is there a connection between food and fashion?
As for fashion and food “…the best deals are done over a table, with great food and people – taste equals fashion. Presentation is everything, as is an awareness of what is happening around us.”