Moses

Paris – Elisabeth Hot, ⁤the acclaimed pastry chef currently leading the culinary team at the Hôtel‌ Plaza‍ Athénée, has charted an unconventional path to Parisian pastry royalty, transitioning from a career in public law to becoming one of France’s most celebrated dessert creators.

Hot’s journey began not in a kitchen, but in the courtroom. Initially pursuing a career in public law, she found herself increasingly drawn to the artistry and sensory experience of pastry. This pull led her to a pivotal decision: ⁣to retrain ⁤and dedicate⁤ herself to the culinary ‍arts. ⁤She honed her ⁤skills at Le Cordon Bleu before embarking on ⁣a career that would​ quickly establish her as a rising star.

Early creations like the “Ile Flottante Minute” at Relais Plaza⁢ and “L’Ambassadeur,” served at Jean Imbert’s gastronomic restaurant, showcased her innovative‍ approach. She also fondly⁣ recalls “Le Puits d’Amour” ​with grapefruit⁣ and buckwheat, and the festive “Chalet ⁤du Plaza” Yule log with candied orange. A collaborative effort⁢ with Angelo Musa, La⁢ Galette Origine, highlighted her commitment to honoring France’s culinary ⁢heritage through the use of ancient wheat, almonds, and barley.

For​ Hot, pastry is ⁤storytelling.​ “I draw my inspiration from a wide variety of interactions in my day-to-day life,” she explains. “An idea springs as much from⁢ an experience in a restaurant as from meetings with producers. Inspiration also comes from exchanges with my colleagues.”

Her commitment to both‌ tradition and sustainability is exemplified by​ her “Soufflé au Pain,” ingeniously crafted using⁣ leftover bread ⁤from the ⁢restaurant. “This ⁤bold move‌ illustrates our willingness ⁢to ⁢remain faithful to the identity of the Plaza Athénée’s gastronomic restaurant,” Hot says, “While at the same time we are taking a resolutely modern approach to responsibility and ecology.”

Hot credits her team and colleagues‌ – including Angelo ⁣Musa, Damien Gibault, ‌Nicolas Riverais, and head beaker ⁤Pierre-Emmanuel Vargas – ⁤as integral to her success. “He ‍is passionate about fine ⁣products and very loyal to his⁢ suppliers,” she says of Vargas. She emphasizes⁣ the importance of fostering growth within her team, stating, “I ‍am ​grateful for⁤ the possibility to help my teams grow and ‍to see the 35 people with whom I work evolve and blossom.”

Looking ahead, Hot aims to deliver “a sincere, readable and committed pastry”⁢ to the Plaza Athénée. ⁤Her vision centers on simplicity and balance, creating pastries‌ “without frills, without needless decor, which fully assumes sugar and the richness of products,” and ultimately, “rooted in tradition and open to the world.” She hopes her ⁣creations ‍will be ‌seen as meaningful,evoking cherished memories for those who experience them.