INÈS DURAND CHATTI
After obtaining her master’s degree in criminal law, Inès Durand Chatti decided to make her sweet passion her career. After working with Anne Sophie Pic in Valence, Ines embarked on a gastronomic journey with her husband through Africa. The discoveries allowed her to enrich her knowledge and develop her creativity. Her experiences led her to work as the executive pastry chef for the MichelinStarred Chef Pierre Gagnaire in Dubai. She then decided to focus as a pastry chef on research and development and joined Classic Fine Foods, allowing her to help chefs in their gastronomic quest. Her secret to a perfect dessert is delicate with simplicity, both in flavours and presentation. She chooses the right flavours to associate and create striking combinations, which is one of the reasons she loves to work with flowers and aromatic plants. It makes it possible for her to enhance and bring a complementarity in all subtlety to her desserts. For Inès, creating a dessert is all about the importance of having several textures to awaken the taste buds. Starting with the idea of a combination of flavours and she gradually builds the dessert with the idea of dualities like fire and ice. The secret to achieving the desired results is “you j u st have to do and redo t o find the perfect balance between flavours and t extures”.
