Sublime Creations: Farid Al Farouk and Clément Nadeau
A collaboration introduces classy pastries for the discerning guests at Fairmont Jakarta.
In early March, La Maison de la Crème Elle & Vire® had a collaboration with the pastry department of Fairmont Jakarta. Chef Clément Nadeau, Pastry Chef at La Maison de la Crème Elle & Vire®, was sharing recipes to Fairmont Jakarta pastry chef Farid Al Farouk. They worked together to create beautiful pastries that they believed would catch everyone’s eyes.
“Elle & Vire® is continuously developing new kind of recipes. For this collaboration, we have three new recipes that we want to share with Fairmont Jakarta,” said Clément. The recipes were for entremets bora-bora, cheesecake Riviera, and fresh pear and elderflower yule log.
The fresh pear and elderflower cake was Farid’s personal favorite. “When I looked at the recipes for the first time, I was really curious about this cake. This cake has a flavor combination that I have never tried before,” said Farid.
The pastry chef said that he and his team would explore the recipes further and might do something different to create more cakes based on the recipes. “My mentor once told me that pastry is like fashion; we have to learn on how to mix and match ingredients, exploring the endless possibilities of different feel and taste.”
These pastries are available in May at Fairmont Jakarta’s Sapori Deli outlet.
Farid is the pastry chef of Fairmont Jakarta, while Chef Clément Nadeau is a pastry chef of La Maison de la Crème Elle & Vire®.