The seductive power of pastry is on stage in Paris. In fact, the Italian Representation to International Organizations welcomed yesterday in its historic headquarters, the prestigious Hotel de Galliffet, an event as part of the Week of Italian Cuisine in the World that brought together three protagonists of the international pastry scene. Nicola Fiasconaro, Angelo Musa and Mori Yoshida gave life to an event on the theme of Pastry Diplomacy, which Antoine Carême, France’s best-known chef of the late 1700s, had implemented in the very kitchens of the Hôtel de Galliffet to seduce the palates of Napoleon Bonaparte’s enemies.
Invited by Ambassador Luca Sabatucci, the three master pastry chefs recounted the most original episodes in which their creations conquered foreign palates and exported the soft power of their respective countries, but they also paid tribute to the many influences that each of the three countries exerts on the others through the exchange of cultures, techniques and raw materials. In his speech, the Ambassador emphasized how haute patisserie and culinary art are uniting elements that bring together three friendly countries such as Italy, France and Japan. Countries that, even with their respective peculiarities, find in gastronomy a cultural and traditional pillar that distinguishes them. Particularly emotional were the comments of the three master pastry chefs, from Nicola Fiasconaro, who emphasized ” the importance of being in a historic palace that witnessed the birth of a pastry that has set a school in the world,” to Angelo Musa, who through his own roots and international experience holds together the pastry heritages of the three countries, to Mori Yoshida, who told how in the daily work he combines Japanese rigor, French research and Italian ingredients. Closing the event was a tasting of sweet creations through which each pastry chef simultaneously paid homage to his own tradition and the origins of his invited colleagues.
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