Fabien Emery: “French patisserie represents excellence, it will be ever dethroned”

As Executive Pastry Chef at Brach Paris, part of the Evok Collection group, Fabien Emery oversees the entire pastry vision of the hotel, from the creation of signature desserts to the management of several departments and the coordination of a team of 12 pastry chefs.

In addition to his managerial responsibilities, he remains enthusiastic and committed to his craft and to the more artistic side of working with chocolate and caramel.

In so good.. magazine 35, as well as sharing his thoughts on the future of haute pâtisserie and the prestige of French confectionery, he reveals his creative process for a hotel such as the Brach.

Photos, Damien Allard

Below we share an excerpt from the interview published in print. Don’t miss the full interview in so good.. magazine 35!

Discover so good.. magazine 35

How would you define your desserts? What is the concept?

My style is traditional, minimalist, and gourmet all at once. I always try to bring an authentic sensibility to each of my creations to provoke emotions in a simple, understandable, and contemporary world.

I believe that dessert should be and ally oh happiness, a source of pleasure comparable to that provided by physicial exercise. I like to provoke this dose of endorphins through my creations, but always with lightness.

What is your creative process when designing desserts for a hotel with such a unique and distinctive style as Brach?

I try to revisit traditional desserts with a warm and modern touch. I am inspired by the unique atmosphere at Brach, which is elegant, lively, and contemporary.

Dietetic, light, healthy, fat-free, and sugar-free… Where is haute patisserie headed? What will it be like in the near future?

I believe that patisserie will evolve with current trends. We must be able to adapt to all tastes, and although some trends are leaning significantly towards lighter desserts with less sugar, we will continue to develop our creations to always satisfy our customers.

French patisserie continues to be the global benchmark. Why?

As in fashion, we have great master pastry chefs who have left their mark on history and perpetuated traditions over time.

French patisserie represents excellence, and I don’t think it will be ever dethroned.

Don’t miss in the so good.. magazine 35 these creations and the full interview in which Fabien Emery also explains what it’s been like to take over from someone like Yann Brys, how many people are in his team, and what a typical working day is like for him.