If there is a creativity aimed at innovation that respects tradition, a good example of this would be the pastry of Nicolas Arnaud. Based in Brussels in an establishment that bears his name, this French-born chef has combined a solid background in his home country with a crucial experience alongside Marc Ducobu. This is how his style and personality were forged: He is more willing to pay full attention to the small details of ordinary products. It is there, in his opinion, where the spirit of each chef should shine brighter and better. Of course, without abandoning a more than reasonable commercial sense. Walking in customers’ shoes will always help to calibrate proposals to make them to their liking.
“I combine the flavors always in the ways that I like, but I always put myself in the customers’ shoes and wonder if they would buy it”
Featured in so good #24