Presentation
Japanese pastries: the pastries of the air
This presentation reflects on the concept of lightness as a fundamental principle of Japanese pastries. Lightness is considered not only in terms of texture, but also in terms of flavour, aroma, and the overall sensory experience.
Through ephemeral creations such as soufflé pancakes and reinterpretations of European classics like Mont Blanc from a Japanese perspective, we explore a type of pastry where air provides structure and sugar is reduced to reveal the main ingredient, with each bite designed to disappear elegantly.
This is a silent and precise pastry, based on respect for the ingredients, technical control, and the beauty of things that exist only for an instant.
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