The seductive power of patisserie takes the center stage in Paris. Yesterday, the Italian Representation to International Organizations hosted an event at its historic headquarters, the prestigious Hôtel de Galliffet, as part of the Week of Italian Cuisine in the World.
Nicola Fiasconaro, Angelo Musa, and Mori Yoshida presented an event on the theme of Pastry Diplomacy, which Antoine Carême, France’s most renowned chef of the late 18th century, had implemented in the kitchens of the Hôtel de Galliffet to seduce the palates of Napoleon Bonaparte’s enemies.
Invited by Ambassador Luca Sabatucci, the three master pastry chefs recounted the most original episodes in which their creations conquered foreign palates and exported their respective countries’ soft power. They also paid tribute to the numerous influences each of the three countries exerts on the others through the exchange of cultures, techniques, and raw materials.
In his speech, the Ambassador emphasized how fine pastry making and culinary art are unifying elements that bring together three friendly countries: Italy, France, and Japan. Despite their respective peculiarities, gastronomy is a cultural and traditional pillar that distinguishes them.
The comments of the three master pastry chefs were particularly moving, from Nicola Fiasconaro, who emphasized “the importance of being in a historic building that witnessed the birth of a pastry shop that has set a benchmark worldwide,” to Angelo Musa, who through his roots and international experience unites the pastry heritages of the three countries, to Mori Yoshida, who explained how in his daily work he combines Japanese rigor, French research, and Italian ingredients. The event concluded with a tasting of sweet creations, through which each pastry chef simultaneously paid homage to their own tradition and the origins of their invited colleagues.
