It is in Prades-le-Lez that Clément Boursiquot welcomes us to open his pastry shop and lets us discover his influences.
Who are you and what is your background?
I am Clément Boursiquot, I am 31 years old, I am from Montpellier and I am a Pastry Chef and Owner of an eponymous Pastry Shop in Prades-le-Lez.
Regarding my background, I was not afraid to travel and learn from these different horizons. I had the chance to start learning from great professionals like Olivier Bajard (best craftsman in France & world champion) in Perpignan, then Patrick Chevallot (Best Craftsman of France) in Val d’Isère. I was then Pastry Chef for beautiful establishments such as the Hotel Parc Beaumont 5* in Pau, L'Acquerello in San Francisco 2 Michelin stars, or closer this time, the Domaine de Verchant Relais and Château 5* in Castelnau-le-Lez.
After 5 years of studies, 3 diplomas, and 15 years of experience in the profession, I decided to open my own pastry shop in my home region, to share this know-how and transcribe all these experiences that shaped my culinary personality.
What made you want to become a pastry chef, and where does this passion for pastry come from?
Since primary school, I played the role of a chef for the first time in a play. This role totally captivated me and seemed like evidence. It was also at that moment that I realized that learning was not limited to sitting on a school bench. I understood that I wanted a profession that was both creative and manual, especially after discovering that I was dyslexic.
My passion for indulgence then naturally directed me towards pastry, especially since the memories of shared moments baking with my loved ones remain etched in my memory. With my parents’ support and after a discovery internship in 3rd grade, we decided to enroll me in a hotel professional high school to start learning the pastry profession.
What is the dessert or creation you are most proud of, and why?
I can be just as satisfied with a very indulgent cookie as with a Christmas log that required much more research time. I believe that no value judgment should be made about indulgence; I primarily seek to please!
The Flan, for example, has become a staple of my pastry shop; it holds as much importance in my eyes as a dessert with several textures and different flavors. I don’t really have one dessert or creation that I am most proud of; I change my menu regularly. There is indeed a common thread in my creations, which is the praline, a specialty of the house; I like to work with dried fruits and adapt them into different creations, chocolates, pastries, ice creams...
What fills me with pride is to do everything by hand from A to Z with quality products that I select carefully.
How do you find inspiration for your creations and new recipes?
I draw my inspiration from various different places: sometimes in the culinary cultures of the places where I have worked, other times, I focus on taste memories from childhood. I sometimes pay homage through desserts to moments shared with loved ones, or I let myself go to my gustatory desires of the moment that constantly evolve throughout life.
My creative process is quite intimate; I have to first please myself to be able to please others.
Each dessert is a part of me; when you enter the pastry shop, you can read me like an open book, and that is what I wish to share.
What are the most challenging aspects of your profession, and what motivates you to overcome them?
As a pastry chef, I am constantly battling against my personal dissatisfaction. This is also what pushes me to question myself and continue striving for excellence. It's a continuous quest for new alliances and balances of flavors, adapting to the evolution of pastry.
As a craftsman, my role is to highlight the know-how, cultural traditions, local and quality ingredients. It’s a challenge against food industries that are much less ethical about sources or seasons but have much broader shoulders to deal with the multiple constraints that businesses currently face, whether in terms of urban planning decisions, ongoing works, or heavy financial burdens.
We must not forget that craftsmanship is the first company in France and is part of a French heritage that must be preserved and which now only rests in the hands of those who, like me, give themselves the strength to get up and fight every day to evolve and transmit this know-how. Seeing colleagues close their doors without any help or solutions being provided is difficult for me.
What helps me overcome this is that I am not alone; my wife Clarisse accompanies me in this adventure by working with me, and we receive immense support, thanks, and encouragement from our clients, loved ones, and my mentors.
