INNES DURAND CHATTI

INÈS DURAND CHATTI

After obtaining her master’s degree in criminal law, InèsDurand 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 Michelin-Starred 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 just have to do and redo to find the perfect balance between flavours and textures”.

PEAR, HIBISCUS & HONEY

While visiting a sustainable farm in Dubai was inspired by the freshness of hibiscus. As this dessert has a bit of acidity, a touch of honey was a great way to bring sweetness to the plate. The infused fresh pear brings balance to the pear confit; the fresh hibiscus leaves and flowers is a wake-up note to the plate.

TAHITI VANILLA, CARAMEL & SPECULOOS

This dessert is an ode to delicacy - a light Tahitian vanilla mousse with a fondant vanilla caramel, an almond biscuit and a speculoos crisp for a moment of regressive indulgence.

PARIS BREST

This is a perfect example of a quest for textures. With this dessert, the praline works in all forms. The choux pastry with vanilla and hazelnut powder and the cracker with praline powder. The caramelized hazelnuts are inside this crisp praline with this rich mousseline. But what makes the difference is the Piedmont hazelnut praline, a true delight in one bite.

FRAMBOISIER

The Framboisier is my favourite cake. It’s a simple cake, but the choice of quality ingredients makes it exceptional. The sweetness of the vanilla diplomate cream, the lightness of the sponge cake and the freshness of the raspberry.

RICE, STRAWBERRY & JASMINE

One of my favourite creations; is made with a light rice mousse. As rice is very neutral, it goes with everything. However, it was not easy to find the perfect rice for this dessert as I wanted the rice with subtle flavours and well-pronounced. The choice of using the Mara des Bois strawberry for its delicate flavour; and the pronounced notes of jasmine.