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Dominique Costa : Interview of 10th January 2012:English

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1:There was a report on the TV that said that Paris is beautiful in the springtime.And we often see a photo of Paris's cherry blossoms in a magazine.THE SWEET FAN, we think the sweet's design of cherry blossom is beautiful. How was the idea for this patisserie born?

Dominique Costa :
The idea was to mix the beauty of Paris with M. Frankie Xie dessert.That's why we wanted the combine the elegance of the asian cherry blossoms with the parisian sunrise.


2:What's it like collaborating with Frankie Xie?

Dominique Costa :
M. Frankie Xie worked a lot on that dessert as it was his idea to develop a dessert with a shape of a fan to show his attachement to his country.He followed all the steps of the confection of this dessert. He really knows what he wants.


3:Where did the idea behind this sweet?

Dominique Costa :
It is the result of a deep collaboration between Frankie Xie and I. We thought about 3 prototypes and we both choose the fan.



4:When you make a patisserie, how much do you visualize?

Dominique Costa :
It usually takes me one week to visualize and that includes different tries, choosing flavours and deciding of the visual aspect.


5:Do you like Chinese tea?Why did you have a chice of Chinese tea, the osmanthus tea with the Long Jing green tea?

Dominique Costa :
I love chinese tea specially during winter. Using chinese tea for that Fashion Pastry was an evidence for us.Frankie Xie is very attached to his roots and values and it was his idea to mix Chinese tea and osmanthus tea.So, that gave me the opportunity to discover osmanthus tea that I didn't know before.


6:What was your biggest challenge in this sweet?

Dominique Costa :
The biggest challenge was the shape, the logo and the cherry branch.
It took us time to create the right mold.In all my pastries, I always want to create enthusiasm and impress the clients.


7:What can you tell us about you?Do you feel Asiatic culture had an influence on you?

Dominique Costa :
Of course, it’s interesting to learn about every culture and it’s important to respect their differences.I was really happy to work with Frankie Xie, it was very interesting working on the chinease culture.As an example, in France we are used to put sugar in the tea where as in China people drink the tea pure.I prefer the chinease way of drinking it in order to appreciate all the flavours.


8:Are you interested in Japanese traditional performing arts?

Dominique Costa :
I'm keen on discovering every country's art, I'm very curious. A friend of mine is working in Asia and we meet once per year to discuss about what she's discovering in Japan and China.


9:What beauty means for you?

Dominique Costa :Beauty is what's natural, easy, the kindness of the people.

10:When you were a child, what kinds of desserts did you like?

Dominique Costa :
I was found of the apple pie my mum used to cook each sunday afternoon.


11:What is the most favorite of all the sweets?

Dominique Costa :
I love chocolate/praline candies, and also the strawberry ones.



12:Where is your favorite France's landscape?

Dominique Costa :
I love the beauty of Paris, but I like to recharge on the "Cote d'Azur" enjoying the sea and the montains, I like the "Pays Basque" for its wildness and also the "Savoie" for its warmth and mountain.


13:What kinds of birds do you like?

Dominique Costa :
I like the Eagles for their wildness, the Parakeets for their color and beauty, the Inseparables for their affectionate side.


14:What is the philosophy behind your work?

Dominique Costa :
I'm never satisfied, I always want me and my team to improve.



15:What are you favorite perfumes?

Dominique Costa :
My favorite perfumes are red fruits, exotics, yuzu, pistachio, praline, vanilla, rose and macha.


16:Please any (brief) message for Japanese fans.

Dominique Costa :
I really admire japanese culture. I had the opportunity to train japanese people. I've always been impressed by their kidness, a true life lesson.I hope to visit Japan in 2012, I really would like to discover that country that is really fascinating me.



(This email's interview is current as of November. 2011)
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The Credit will read:
Posted with permission from Dominique Costa(Café de la Paix/InterContinental Paris Le Grand)
Le cafe de la paix related website LINK:
Le cafe de la paix
INTER CONTINENTAL PARIS LE GRAND

Mr.Christophe RAOUX's Interview English
Christophe RAOUX氏インタビュー|日本語

Sweet Fan by Frankie Xie:
A delicate dark chocolate fan decorated with the branches of a blossoming cherry tree: such is Sweet Fan, the patisserie designed exclusively by Frankie Xie for Café de la Paix. For his first gourmet creation, China’s biggest designer has taken inspiration from this traditional Chinese accessory, which dates back to the second century. "The fan is an ancient object symbolising China’s long history and culture," explains the founder of the Jefen brand. "I thought it would be interesting to design an edible version marrying ingredients that are characteristic of our two nations and enhanced by French expertise in pastry making."The dark chocolate Sweet Fan, which sits on a crunchy shortbread biscuit, features a rich lemon Chiboust cream and candied grapefruit centre. Finished with a stylish red chocolate cord, it is served with osmanthus tea sprinkled with Long Jing green tea leaves.“Fashion and gastronomy are two arts that are synonymous with France and China,” says Frankie Xie. “Although Chinese food is known across the world, just like French cooking, our desserts are still undervalued. That’s why I was interested in accepting the challenge set by Café de la Paix to design a patisserie combining both our culinary traditions!"Sweet Fan by Frankie Xie, which is available exclusively at Café de la Paix from 16 January to 15 May 2012, is prepared by Christophe Raoux, Chef at Café de la Paix and InterContinental Paris Le Grand, and his pastry chef Dominique Costa.It is the fourth and final creation of the sixth season of the Patisseries Fashion collection from the famous restaurant on Place de l’Opéra: "Le BRIC, c’est chic!"Throughout the year, Café de la Paix has showcased the creative ferment of tomorrow’s superpowers by asking the biggest names in fashion from the much-talked-about BRIC countries (Brazil, Russia, India and China) to design a dessert. The collection has already brought Brazil’s Alexandre Herchcovitch, Russia’s Valentin Yudashkin and India’s Manish Arora to the kitchens of the legendary restaurant on Place de l’Opéra.
For six years, Café de la Paix has been the only restaurant in the world to feature designer patisseries permanently on the menu, each one for a limited four-month period. Paco Rabanne, Agnès b., Chantal Thomass, Elie Saab and Franck Sorbier are just some of the twenty designers who have already put their name to a dessert at the illustrious dining establishment.

Sweet Fan by Frankie Xie for Café de la Paix
Limited edition available from 16 January to 15 May 2012
(€16 each) at Café de la Paix (Place de l’Opéra, Paris IX)

Translation and Questioner: Yukiko Yamaguchi
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by rispairka | 2012-01-05 21:40 | Dominique Costa