Olivier Lainé, a Chef at the peak of gourmet cuisine

First, my dad is a Chef, and I’ve always been enormously drawn to fine foods. One thing led to another, and eventually the idea of making it my career took shape. Right from the start of my training, I was lucky enough to work with great Chefs who introduced me to the beauty of the craft: the artistic side, high-end cakes, competitions… I competed in a lot of sports when I was young, and I loved finding that same competitive spirit in this profession.

In line with the hotel’s ethos it must always seek elegance and perfection, so it almost blends in with the decor. The Ritz Paris pays meticulous attention to the details, so this should be reflected in its pastries through delicate piping, subtle decorative touches, exquisite molds...

The whole challenge is to create pastries in keeping with the venue. For the fine-dining restaurant, we’ll be pushing the envelope with much more original flavor combinations, such as sea lettuce caramel. At the Bar Vendôme, we’re focusing more on boutique-style pastries and the classics; something a little more conventional, with a milder flavor profile.

For me, it’s a genuine embodiment of all the wonder, joy, and creativity we find in France itself. I see it as a hotel with a classic feel, despite having completely broken the mold when it opened. Revolution is in the Ritz Paris DNA: how the kitchens are organized, the in-room experience, and so on. For me it feels like a place where nothing is off-limits.

It is indeed a progression. First comes the savory course, followed by what I call the “bridge”: something slightly savory but treated like a dessert. Burrata with vinegar, say, or pear in vinaigrette. Finally, the third course is all sweet: seasonal pastries or a signature dessert. The idea is to showcase everything that makes French haute cuisine so special.

First of all, I pay the same attention to how it looks on the outside as to what awaits inside. For example, the chocolate charlotte looks pretty monochromatic, but when you cut in you find hidden layers with all kinds of surprises. I also really enjoy working with classic pastries like the baba. These are staples that people are familiar with, so it’s comforting. I like to add a touch of originality: a bit of zest, a hint of herbs, some spices, or a touch of tartness...

Lemon meringue pie. At its core, it’s the classic lemon meringue filling on a crust, the elements everyone is familiar with. We flavor our lemon cream with olive oil, and maybe add a touch of shiso to bring out a subtle herbal note.

My pastries are very texture-focused. It’s a really key area of interest for me. Soft, crunchy, melt-in-the-mouth, crisp… all these textures greatly enhance the eating experience and help bring out the flavors.

Yes, definitely. If you put a vanilla mousse with a lemon mousse, once the textures blend together it’s hard to tell them apart. Whereas if you pair a lemon crisp with a vanilla mousse, something more interesting will occur, with each flavor coming through in its own time.

Honestly, in our profession you need to walk a tightrope. It requires great precision, and once you’ve mastered those, the creative side takes over. These qualities are the exact opposite of each other. This is especially true when competing in contests. We’re asked to create artistic masterpieces, while simultaneously covering all the technical bases. A pastry chef must know how to make a tiered cake, a chocolate sculpture, and sugar constructions. So yes, it’s a highly creative field.

The main thing is being under the spotlight all the time, which is completely different from when I started out. But we have to keep in mind that it’s a very demanding profession. Also, pastry-making evolves with the times. Today, we’re much more mindful of environmental issues, seasonality, and food waste. I think the profession still has some adapting to do in that regard. Finally, we’re using less sugar and trying to incorporate healthier ingredients. We’re also able to offer high-quality gluten-free and vegan products.

I feel I’m already living my dream, but you still have to live it in the present and make it happen. I want to keep developing the tea time experience and, one day, perhaps, aim for three stars for the Espadon restaurant. Even though I’m never fully satisfied, you have to appreciate where you are and what you’re experiencing. I’m a truly passionate person who lives and breathes pâtisserie. It’s what gets me out of bed in the morning. It’s so wonderful to have found this passion. A real gift.