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The relationship we maintain daily with those who trust us is a priority at nunshen. We are also always very proud when this collaboration leads to a lovely, unique creation such as the “Volup’Thé” entremets!
At 10 Place de la Cathédrale, in the heart of Colmar in Alsace, is l’Atelier de Yann.
Pâtisserie, chocolate shop, Tea Time, pastry courses… A true gourmet rendezvous awaits you there.
Indeed, it is in a superb 287m² space, between stone, earthenware, metal and glass partitions, that Yann Navarro, Master Pastry Chef, Chocolatier, Ice-Cream Maker and Confectioner, offers you his creations, and much more.
L’Atelier de Yann comes from the desire to return to the roots, to the very essence of what pastry is: meticulous goldsmith’s work that requires time and patience.
Find out more about his career, as well as about his exclusive creation with our Masala Chai black tea:
Can you tell us about your wonderful career and your aspirations?
I have always wanted to work in pastry, from a very young age.
I had the chance to train alongside two “Relais Dessert” members, the Jacques pâtisserie in Mulhouse, then the Gilg pâtisserie in Munster, where I spent 6 years.
Once I obtained the Master’s Certificate (Brevet de Maîtrise), the need to create my own range of pastries made itself felt. Creating a business then became a logical continuation of my career; it is also a childhood dream come true!
Where does your inspiration for creating your recipes come from? How do you select your ingredients?
It is my personal and professional experiences that guide me in creating new recipes. The seasons, the products of the moment, new flavour combinations, publications and books on pastry, the discovery of new spices or new varieties of fruit, cocoa beans or teas, are all sources of inspiration.
Once I have the idea for my recipe in mind, I then select the different ingredients that will make it up, then I combine them together to find the right balance of flavours.
Our objective is to use noble raw materials, rigorously selected from our various suppliers, whether small producers or larger groups.
Do you usually work with tea in your creations?
I have already used tea in pastry preparations on several occasions. Tea can be used in different ways depending on the desired result. Infused in a cream, or by incorporating tea powder (matcha, for example) into a whipped cream to give it a light colour — the fat contained in the cream will, for its part, exalt a bouquet of aromas on the palate.
What is very interesting about using tea is that it can bring very different notes to preparations (fresher and more vegetal if you use green tea, more marine or more floral, fruity, spiced…).
The origin of the tea, its character and its subtlety, make it possible each time to express different emotions.
For you, what is the added value of tea in gastronomy? And in pastry?
The real added value of tea is that it brings a “breath of freshness” to gastronomy, notably to pastry. Its very rich aromatic palette allows us to use it as a fully-fledged ingredient in creating new recipes, but it also lends itself to the game of pairings, like great wines, to accompany the tasting of any type of dish or dessert.
You created a superb chocolate/tea pastry, a “Volup’thé” entremets with our n°171 Masala Chai black tea. How did the creative process go? Why did you select this tea? What does the Masala Chai add to your creation?
I really like Masala Chai tea, which is a spiced tea with warm, peppery notes. The idea was to pair it with the cocoa bean to make an autumn dessert, on a milk-chocolate base.
In developing this recipe, we hot-infused the tea leaves in the cream, which we then whipped in order to incorporate it into a Jivara 40% chocolate custard from Valrhona.
The Masala Chai tea corresponded perfectly to our expectations. This black tea, with its spiced notes of ginger, cardamom and black pepper, marries wonderfully with the tonka bean bavarois, the Jivara milk-chocolate mousse and the cocoa biscuit.
Incorporating the Masala Chai into our recipe made it possible to give a very aromatic character, with warm notes, to the Volup’Thé* entremets.
What do you look for when selecting your teas? What appealed to you about nunshen teas?
Beyond taste, the tasting of tea in its very essence, or introduced into a recipe, engages all the senses of the person tasting it.
When selecting our teas, we always make sure to have a range of single-origin teas, without forgetting green teas, smoked teas and fruity teas.
We were won over by nunshen teas because they are very aromatic and not astringent.
*This unique creation is available at L’Atelier de Yann, at 10 Place de la Cathédrale in Colmar, until March. It is also available on the L’Atelier de Yann online shop.
Discover the full recipe for the Volup’Thé entremets