Interview I Interview Madame Nouvelair we capitalize on the basics of French cuisine and reinvent them , sublimate them , and integrate new tastes , and new forms . The team adapts to local produce . It ’ s a young patisserie , colorful , dynamic , creative , and in tune with the city ’ s rhythm .
M . N .: Innovation is a key element in your work . How do you manage to fuse traditional pastry techniques with more modern trends in your creations ? S . L .: I ’ m going to cite my favorite French cake as an example : Le Paris Brest , an emblem of French pastry-making , but one that I want to modernize . For me , it ’ s an obvious choice to put it in the Boulevard Des Capucines window and give it a new , contemporary look . We created all the elements of the classic Paris Brest : the pâte à chou , the crème mousseline . In the final stage of creation , we deconstructed it by adding a new , modern technique : the tourbillon tournedisque .
M . N .: Your training at Le Cordon Bleu and your experience at « La pâtisserie by Lignac Chocolatine » must have enriched your culinary palette . How have these experiences shaped your unique approach to patisserie ? S . L .: Trained by Meilleurs Ouvriers de France , I learned the basics and techniques of French pastry-making from top chefs such as Cyril Lignac and Benoit Couvrant . I was trained by professionals for whom perfection and attention to detail are a daily approach and a mantra .
M . N .: In the creative process , where do you draw inspiration for your new creations , whether in terms of flavors , textures , or presentation ? S . L .: Aesthetics , art , fashion , white and natural worlds , bright colors , and varied shapes ... Colors are essential to creating an attractive and stimulating visual environment . Local products , shop windows , and market shelves are all sources of inspiration . A taste for innovation and a constant search for new ideas are also key elements in bringing this concept to life . As far as patisserie is concerned , the creative and artistic universe is nourished by colors , shapes , local products , and shop windows . The world of patisserie is alive with the team , the colors , the art , the collaboration , and the constant search for new ideas . 30
M . N .: Every chef has his or her special culinary memories . What is your personal « Madeleine de Proust »? S . L .: My grandmother Khadouj ’ s dishes : Mhammssa with Kerkennah octopus , her orange cake , and mullet couscous .
M . N .: Despite their growing influence , women are still in the minority in the pastry-making industry . What message would you like to get across to young female chefs who are just starting ? S . L .: Never let yourself be intimidated in this male-dominated profession . Be strong-willed . Be the decision-makers in your career . Talent , passion , and love of the job are the secret ingredients for success . I advise them to ignore the prejudices of the profession and set out on their path .
M . N .: Is there an ingredient you consider indispensable in your cooking ? S . L .: Olive oil , without a doubt !
M . N .: Which of the great names in patisserie inspire you most , and why ? S . L .: Several , it isn ’ t easy to give just one name , but I ’ ll return to the names of the chefs who have inspired me most lately . Claire Heitzler , for her finesse , accurate taste , and attention to detail . Miquel Guarro , for aesthetics that surpass any idea of creativity . Jordi Roqua for his madness . Jeffrey Cagnes for his sublimation of French pastry classics .
M . N .: As a pastry chef , which aspects of your role do you find most rewarding and which are the most demanding ? S . L .: Management , how to guide and manage your team , and then day-to-day creation and inspiration . What I like most about my job is the creative process , and what I like least is the accounting calculations .
M . N .: How do you perceive the evolution of contemporary Tunisian pastry-making in terms of sophistication and culinary innovation ? S . L .: I think Tunisian patisserie has never stopped reinventing and modernizing itself and is constantly evolving . I salute the pioneers of Tunisian patisserie , who are models of success .
M . N .: Pastry-making is an art form for you . How do you live and nurture this creative process daily in your studio ? S . L .: Creation is my driving force , so when I wake up and come to the Boulevard Des Capucines lab , I see the seasonal produce and think about citrus marmalade , taste combinations , colors , and a new creation depending on the season . The whole process is ecstatic , and I ’ m as excited as a child seeing Disney for the first time .
M . N .: As a restaurant consultant , how do you approach the challenges various culinary establishments in Tunisia are facing ? What key aspects do you seek to improve or transform to help them achieve excellence , both gastronomically and commercially ? S . L .: I try to innovate to stand out from the crowd , I ’ m always trying to come up with something new . I ’ m always looking for ways out of the box to offer customers new experiences and tastes . The key aspect is innovation , adaptation , and management like an orchestra conductor , without forgetting rigor , as we say in the trade , diligence identical to a laser cut .
M . N .: What would be your most valuable piece of advice for a young aspiring pastry chef wishing to embark on this demanding and artistic path ? S . L .: My advice to the 15-year-old Salma is : don ’ t miss any opportunity to train , learn , gain experience , take courses , workshops , or culinary trips . What makes pastry chef successful is their thirst to create and learn every day , because our art is constantly evolving .