Dark Mode

“For Paris Fashion Week 2025, Diorama was born from the dialogue between fashion and pastry — two worlds shaped by trends, collections, and seasons.

Entirely black, the dessert places the graphic houndstooth pattern, created with a stencil, at its center — a nod to the timeless textile motifs of French fashion. Available exclusively during Paris Fashion Week, Diorama transforms every tasting into a visual and stylistic experience.”

Sweet shortcrust pastry with coconut charcoal, filled with a contemporary Mayan Red ganache, infused with cinnamon leaf.

Executive Pastry Chef, Maison Bauchart, Paris

“I wanted to create a pastry that feels extremely crisp, yet delicate. I approached the cocoa laminated dough as a material to sculpt, pushing the twisted folds until a dark, almost mysterious silhouette emerged.”

Cacao laminated dough made with Mayan Red 100% cacao powder. A deliberately reduced ingredient list, allowing the cacao to define the identity of the feuilleté.

Tourier and consultant, Paris

“I conceived this dessert as an exploration of overlooked ingredients—second-grade pears and cacao husks, often discarded or undervalued.

By blackening the pears and transforming the husks into a miso, I sought to reveal deeper flavour, finding beauty in what is usually forgotten.”

The composition layers a caramelised chocolate cream, a black pear caramel and a light cacao husk miso ice cream, punctuated with fresh and semi-dried pears that bring texture and contrast. A sculpted band of Mayan Red chocolate defines the contours of the creation.
On top, a kelp–pear pâte de fruit, worked into fine velvet-like ribbons, introduces a subtle salty touch.

Head Pastry Chef, Kødbyens Fiskebar, Copenhagen