This text is part of the special Pleasures notebook
Shimmering colors, bizarre shapes or even unexpected textures… certain cakes and pastries are thought of as true works of visual art.
“My little bunny, I love him!” » Between two sips of tea, Ophélie Bouchard scrutinizes the impressive Instagram account which she devotes to cakes prepared on demand and with care for her clients’ celebrations. “I love making animals,” rejoices this very special sculptor, who uses sugar as a raw material and who has swapped peepers and other gouges for maryses and piping bags. Pig, cat, swan, cow, bear, butterfly, ram: any desire can indeed come to life in his hands. “The first time I made a lamb, it became my obsession. I wanted to do more,” she says. A wish granted, since she has since multiplied them.
It all started for Ophélie Bouchard during the repeated confinements, when she returned to painting, an old passion. “I got tired of accumulating paintings and I looked for a way to make art that would be ephemeral,” she says. It’s 2021. Barely two years later, she was selected to participate in the MAC Printemps auction thanks to her edible works doomed to disappear. “I found it interesting that this art form was recognized,” she explains.
If the taste — lemon, chocolate, orange, vanilla, etc. — and recipes are, of course, essential for Ophélie Bouchard, the decoration of her extravagant cakes is first and foremost what fascinates her. “It’s the visual aspect that tickles me,” she sums up. And for the rest, she trusts her instincts. “I am inspired by the details that I am given and that leads me to very bold colors and different textures,” explains the artist, who always has a sense of precision. “I love placing the little pearls, it becomes like a form of meditation,” she emphasizes, while she never counts the hours spent behind the stove.
A game of patience
“These are very delicate manipulations, it’s crazy how much time it takes me, especially when there are flowers on the cakes,” she adds. In this regard, Ophélie Bouchard says she adapts her creations to the vagaries of the seasons. “I don’t use them in winter because with the cold, they wilt in just an hour,” explains the artist. Instead, she tries, as much as possible, to use foods that remain intact for long hours, like candy. “I also make very thick icings that resist heat waves,” she says.
Sandra Forcier, co-owner of the Ratafia wine and dessert bar and the Nanana sweet counter, also evokes quite a creative challenge. Between chocolate that adapts to ideas, dipping that gives a glossy finish, fruit placements and numerous poaching techniques, the field of possibilities for a tempting visual appearance of pastries extends as far as the eye can see. “But even if, at Nanana, our desserts are beautiful, the ingredients must be exactly in the right place, the ratios well balanced, because everything must be tasted in a single bite,” she emphasizes. To do this, approximately three tests are necessary for each new confectionery. ” It is job, but it allows us to see if there are any surprises,” says the businesswoman. Surprises which, sometimes, are not very pleasant. “We are satisfied, we put it in the presentation fridge. And, there, we realize that the pastry is not developing well, either because the color changes, or because the cherry confit inside begins to escape from underneath,” she mentions.
The recent arrival of 3D printing has also revolutionized the pastry industry. “We can now have any silicone mold, it’s really a major breakthrough. This allows the presentation to be top », notes Sandra Forcier. So, how do you stand out from the crowd? How to do more? How to do better? “It comes with the decor,” replies the restaurateur.
As for the plated desserts offered at Ratafia, the freedom given to the visual aspect is immense. “The fact that they are consumed immediately allows us to work on the frozen side and to be in detail with the service,” she continues. Meringues, chips, tiles, sugar threads… “It’s really becoming the fun ! » In fact, the bites, often very deconstructed, are evolving. “The experience is interesting on several levels, much more than for a simple cheesecake,” says Sandra Forcier.
For her part, Ophélie Bouchard loves playing the game of her customers and spreading her gourmet magic. “The person can’t wait to see what you prepare for them, and that makes this art form joyful,” she concludes. After all, this room is going to be shared by happy people. There’s a lot of love in all of this. »
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.