Summary of previous episodes: before, at home, it was Maison du Chocolat, and then ensued a long and beautiful period JP , his bitter macaroons and rocks. also remains in my heart what else chocolate, Pascal Le Gac . Besides the episode Angelina hot chocolate, and homemade chocolates hyper hype, or my recent orgy Chocolaterie de l'Opera.
After JP, therefore, there one day, the arrival of Patrick . Patrick Roger and his rock, praline its orangettes, its ganache lemon, lime, lemongrass, lemon thyme ... Patrick and his tablet Praline ... Patrick and his pad of May ... Patrick and his partner.
Moving from that side of the force is to remain there forever, be warned.
And since I had the pleasure to spend time with him on the newsletter CCDessert , I am sharing a few words of the master.
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Patrick Roger Chocolatier artist, artist chocolatier, indivisible. The fantasy that reigns in this universe can not exist without the extreme rigor necessary to mastering this delicate matter. These two facets, one and one guided by taste and emotion, are gathered in buckets under the roof of the old printing lab that houses the brand new Patrick Roger.
Large volumes can smoothly accommodate the unusual pieces of the artist chocolatier, which accumulate over the years: here small Fanny aligned radiant dancers forms greedy and sensual, this huge polar bear, as taken from life.
In the garden grow some herbs that are used for making ganache, while ten hives are about to deliver their first harvest of honey, Patrick Roger looks forward to integrating the recipe a candy. Taste, true and just, that's the motto of the master of its own.
You Meilleur Ouvrier de France since 2000, which may seem paradoxical for your character, why have wanted to pass this contest?
Because it takes! Seriously, this is a technical requirement that advance. But it's nothing to have the MOF must remain especially worthy of the title in the long term. Stay on top, this is the real challenge.
How did you fall into the cauldron of chocolate?
I entered the world of chocolate by accident. My parents put me in learning pastry, then I joined Mauduit in Paris. At the time, in 1986, learning, baking, was the siding. It where I discovered chocolate. In fact, the chocolate will discover me. It is the matter with which I realized I could build my life, and so on. Chocolate is a passport to the world.
Where do you get your creativity?
The measures of "creation" and chocolate are inseparable. This is the total coincidence that guides me, the taste of discovery. I am inspired by everything around: tastes, meetings, people, products. Everything we see is a source of creativity.
How to define your line of taste?
My tastes are very simple, just a taste of things, products of the garden ... What is important is the accuracy and balance of flavors.
The taste - it is learned?
I do not know ... I think not. It is a matter of perception and sensitivity, I believe that much is innate.
The taste of your madeleine?
The apple turnover. And choux pastry, fresh from the oven ...
The taste of your greatest discovery?
The foie gras, at Bocuse.
A moment or a special occasion for chocolate? Towards
21heures. But especially before meals, when the Palace is available. It's like desserts, pastries: you can never enjoy a dessert that comes after a meal at a time when the stomach is full and where we are saturated with tastes, it takes time to hand.
If it was to remain one?
Everything here is good! Praline but the rock remains a favorite.
The Future?
The future is to continue to create the taste, and to transmit it.
We thought in Japan, but there are plenty of French chocolatiers out there, and the market works great with the media and the hype that usually lasts only 2 or 3 years.
Are you a man happy?
Rather, yes!
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Patrick Roger info and addresses
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