Aurélie Collomb-Clerc

First of all, it’s a fantastic recognition. For my career of course, but also for Flocons de Sel and all the work we do there, our commitment, our values. We are lucky to work in such an amazing environment and it is our duty to preserve it. It is also a way of showing Chef Renaut that he was right to trust me!

How would you define your pastry making identity?

I make seasonal creations, which I modify slightly according to available produce. We have a lot of regulars who enjoy getting their favourites again and again. For instance, we have a soufflé that changes throughout the year. At the moment, it’s a fir tree soufflé with a lemon and orange blossom sorbet. And because the chef has just set up his own distillery, I’ll probably be adding homemade gentiane to the recipe very soon! Right now I use fir liqueur that gives a very sweet and resinous taste. I also make fir syrup, which I use as a condiment and also in some dishes. By macerating the fir buds in sugar, I obtain a texture similar to honey. It even has medicinal properties, especially for bronchial disorders. I am very interested in this link between taste and health benefits. In fact, I did my final year thesis on the virtues of mountain cooking. Of course, using these plants requires good knowledge of botany. I really like meadowsweet for instance. It was the precursor of aspirin. It treats many ailments such as joint pain and is recommended for blood circulation problems. But it can also be toxic if you boil it!
In autumn I also work with penny bun, which goes very well with the smoked chocolate tart.
At Flocons de Sel, we are lucky to be in a region that has many unique products to offer. But global warming is altering the seasonal rhythm of plants so we need to adapt as well.

As a woman, I’ve always had to prove that I was legitimate in my position. When I first became a chef, I was managing mostly men. I had to prove myself, but I was determined and worked much harder to show that I belonged.

Despite obvious progress in recent years, our industry remains quite sexist. The fact that the chef trusts me has also helped me gain in legitimacy. But I still doubt and question myself all the time, it’s my way of moving forward. I always think I have something to prove.

There is a majority of women in pastry making. And yet, they rarely become chefs. This is because, once they reach a certain level, it becomes very difficult to reconcile their career with family life, which they also aspire to. At Flocons de Sel, we have several women in management positions. The chef makes this possible by being very open and wiling to adjust working hours when it’s necessary for some of us.
I have great respect for the women who deal with all this pressure, as they carry an extra mental load.

I manage five pastry chefs and we also have two bakers in the team. You must learn to adapt to your teams and to each individual profile, and I am very fortunate to be coached by a woman.

We still have many projects on the horizon with the chef. I am very demanding of myself, so I still want to improve and strive for perfection. I want to continue to help my team grow and give them more responsibility as well. At the moment, I am encouraging one of them to take part in the Pierre Hermé pastry competition, in the Chartreuse chocolate tart category. I received amazing support in my competitions, so now I want to return the favour.

This prize by Les Grandes Tables du Monde will allow me to continue promoting the values I hold dear, and I want to take advantage of this platform. I am involved with my apprentice training centre, where I am a jury member for the exams. I know how important it is for students to meet working professionals. Young people are our future and I want to show women that this kind of career is completely achievable for them. I try to inspire vocations, especially as there is a labour shortage at the moment. All too often, manual work does not receive as much recognition, but I have never felt so fulfilled!