Test your Design IQ
Who is the French pastry chef and cookbook author whose chocolate bar in Mauboussin’s Madison Avenue Boutique in New York is described as a chocolate jewelry shop and who was awarded Pastry Chef of the Year by the James Beard Foundation in 1995?
He was born in Nice, France on July 16, 1966. A third-generation French pastry chef, he cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop, Au Nid des Friandises, on the Riviera. He grew up surrounded by the delicious classic French pastry in the tradition carried on by his parents and grandparents for over 50 years.
After honing his skills in classic pastry with his family, he moved to Paris where he learned the artistry and refinement of transforming traditional desserts into exquisite presentations whose taste, texture, and originality opened new horizons in his career.
His dedication and passion earned him positions in several of France’s kitchens, as pastry chef in La Tour d’Argent in 1988, and the kitchen of Alain Senderens at Lucas Carton, both three-Michelin star restaurants, where he met the challenge of creating dessert menus worthy of the three-star Michelin rating.
His desire to travel and discover a new culture brought him to New York in 1990, where he was eager to experiment with ideas, flavors, and techniques that he felt would be welcome in the capital of cosmopolitan tastes. As pastry chef at Le Bernardin, he was challenged to create a new dessert repertoire that made him popular for his beautifully presented creations, bursting with delicate flavors and taste.
In 1993, he joined chef Daniel Boulud in Restaurant Daniel, where he delighted guests with his chocolate and seasonal fruit menus. In 1995, the James Beard Foundation named him Pastry Chef of the Year in recognition of his accent on flavor combined with a unique sense of pastry design.
In August 1997, his childhood dream of opening his own restaurant became a reality. Located on Lexington Avenue, it was considered one of Manhattan’s finest culinary destinations for 12 years, until it closed its doors in 2009, due to loss on its lease.
His signature desserts include Masterpiece chocolates, the very best showcase of his favorite types of ganache inspired by his father and grandfather, representing two generations of chocolatiers. He is also known for his Parisian macaroons; pates de fruits, a bestselling fresh homemade fruit puree and sugar; flourless cakes in chocolate almond and lemon; jam selections inspired by his favorite flavors in Nice; and Hot Chocolate created from a 75 percent blend of dark and milk chocolate shavings with a touch of cocoa. His most recent creations include soy chocolate mousse and upgrades to the classic Holiday Yule logs.
His eponymous restaurant now has branches in Caesar’s Palace in Las Vegas, Japan and Korea. In November 2009, he opened the Francois Chocolate Bar on the fourth floor of Mauboussin’s Madison Avenue Boutique in New York. Described as a “chocolate jewelry shop,” the store is devoted to his chocolate creations. He wrote the popular cookbooks Bite Size: Elegant Recipes for Entertaining, and Simply Sensational Desserts. In April 2008, he launched his latest cookbook, Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone.
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Last week’s question: Who is the Italian designer best known for the fusion of art and science and award-winning products like the Lola Lamp, the Vitra-Meda chair, Mix LED Lamp?
Answer: Alberto Meda
Winner: Joella Abando of Paraaque City
