Pear Gelée Roll by Chef Joana Thöny Montbabut of L'Hôtel Paris
To go with a plated dessert of Red Williams pear with green anise infusion, Chef Joana Thöny Montbabut
of L'Hôtel Paris
prepares a pear gelée roll. With faintly bitter notes and musk elements underlying the gentle sweetness of poached pears, one feels as though one is listening to a deeper and more complex interpretation of a classical piece of music, with notes being explored where others might overlook.
The 35-year-old São Paulo native is of Swiss-Spanish descent, and completed her high school in Switzerland. After stints at L’Astrance and Guy Savoy as part of her studies at Paul Bocuse Institute, she started working at La Tour d'Argent. “Before you start thinking about creating your own pastries during the first interview, learn as much as you can from each chef you work with,” says Chef Montbabut. Everything in its own time. “To be confident is a good attitude, but you should not forget to question yourself occasionally, and challenge yourself constantly.” Once your foundations are solid, and you have accumulated your own set of experiences, through repeated trials and taste tests, you’ll be ready to draw on your inspirations and put together your own recipes.