“I want to create new memories that people will recall in ten years, saying, ‘That dessert at Le Café in Paradise City in 2026 was truly special.’” This is the primary value French pastry chef Tom Colle wishes to convey to his Korean customers through desserts.
Colle, recognized as the 'Pastry Talent of the Year' in the global culinary guide 'La Liste 2025,' currently oversees pastry operations at a seven-star hotel in Dubai. He visited Korea for the 'Parisian Summer' promotion at Paradise City, which runs until August 31. Until July 5, he showcased his signature afternoon tea set and desserts at the seasonal café, Le Café.
In a recent written interview, Chef Colle emphasized that the essence of French desserts is undoubtedly 'flavor.' He stated, “When you close your eyes and take a bite of a cake, the core flavor of that dessert should be immediately apparent. I caution against desserts that are overly sweetened with sugar, masking the natural flavors of fruits or cream. I greatly value cakes that, while perhaps a bit rustic in appearance, showcase the outstanding flavors of their ingredients over those that are merely visually impressive but lack taste.”
This philosophy leads to what he considers the ideal dessert conditions, referred to as the 'golden triangle,' which consists of emotion, simplicity, and flavor. Colle explained, “True simplicity does not mean being plain. It comes from meticulous detail, completeness, and luxury. It’s like entering a well-appointed hotel room that feels luxurious without excessive decoration. The key is for pastries to convey elegance and emotion through careful balance.”
During the event, a variety of desserts were available, including 'Chocolate Flower,' which highlights deep chocolate flavors, and 'Lemon Flower,' known for its refreshing citrus notes. Notably, Colle actively incorporated Korean ingredients into traditional French pastry techniques. He mentioned, “The base recipes follow French traditions, but I used French butter along with Korean cream, peaches, cherries, and raspberries to create the menu. This harmonious blend of French pastry philosophy with the characteristics of Korean ingredients adds another layer of appeal to these desserts.”
Colle also expressed a positive impression of the rapidly growing dessert culture in Korea. He found it interesting that, unlike France, which focuses on a variety of textures, Korea primarily uses fluffy and soft sponge cakes.
He particularly highlighted a dessert he experienced in Korea that combined white sponge cake with rice cream as an excellent experience. He remarked, “I always tell my team, ‘You can learn something new from anyone, every day.’ Learning from the skills and ideas of people from different countries and cultures is incredibly exciting. It’s important to absorb all the good things, like a sponge, and build your own personality and style based on those accumulated experiences.”
* This article has been translated by AI.
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