French pastry chefs cast their spell on the world, carrying the elegance and art of their work to new, captivating locations. From vibrant New York to the tropical beaches of Tulum, these culinary visionaries redefine desserts one creation at a time.
In New York Where the pace is frenetic and the food scenes are arguably the most eclectic, the planet-French chefs have managed to carve out a niche by marrying classic techniques with contemporary flair. Iconic pastry shops offer surprisingly flavored éclairs and reimagined mille-feuille, which draws endless queues of foodies. Beyond their creativity, these chefs insist on sustainability, using local ingredients while maintaining the incomparable delicacy of French cuisine.
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In a dreamy Mexican hotel, Antonin Simon has adapted his recipes to local taste buds. In the US, Eunji Lee offers sweets that blend her French, Korean, and New York cultures. Yann Couvreur has exported his Parisian classics to stores in Seoul, Riyadh, and Dubai.
Antonin Simon said yes, tout de suite, the day the Hollywood producer Kevin Wendle asked him to rethink the pastry menu of his hotel near Tulum in Mexico. The Esencia, an exceptionally beautiful former villa of an Italian duchess facing the Caribbean, is one of the most elegant hotels in the world and a favorite of American actress Gwyneth Paltrow.
The 33-year-old pastry chef from Cholet, western France, accepted because he loves challenges and travel. Simon proceeded as usual: He immersed himself in studying the gastronomic history of his host country. “I did a lot of research, particularly on chocolate, going back to the Mayans,” he said. Then he set about roaming the streets of Mexico City sampling everything. “I love street food, and I love taking inspiration from it to make something exceptional,” he said. He hit upon the Mexican taste for tres leches, three-milk cake, the recipe for which long ago appeared on the back of Nestlé milk cartons, and for horchata, the cinnamon rice drink that is a staple of taquerías.
Exotic Yucatán, in all its wildflower and exotic fruit glory, had inspired him to make a pavlova with guava compote, grilled pineapple cubes, and hoja santa – what’s more commonly known as Mexican pepper. “I fell in love with this leaf, which I use fresh and finely chopped,” he said. “It gives the pavlova a unique flavor and adds pep while de-sugaring the meringue.” It’s a simple dish of fresh fruit, punctuated with meringue dots and wildflowers designed to reassure the hotel’s clientele – North American celebrities who prefer acai berry bowls and protein shakers to layer cakes. “In the evening, they indulge themselves more with desserts that are not too sweet.”
Meanwhile, history takes a sun-kissed turn in Tulum. Here, pastry chefs continue to exploit the natural richness found in the region, incorporating tropical fruits, exotic spices, and artisan cacao into their creations. The result? Desserts with roots in the Riviera Maya but with a touch of Parisian refinement. This unique scenery enables chefs to experiment with an easygoing style that results in striking, burstingly flavorful, and visually appealing pastries.
What binds them together is the love for craftsmanship. Whether it’s the intricate making of croissants or the reimagining of classical tarte Tatins, they bring precision, passion, and the love of telling stories through food to the table.
Melding cultures, flavors, and artistic expression, these pastry chefs prove time and again that French pastry is not about Paris but a universal language of indulgence and creativity.
