Paris seen by chef Sadaharu Aoki

It is the turn of the master pastry and cake maker Sadaharu Aoki to tell us about his love story with the French capital and his profession – part gourmet delight and part work of art.

aoki-p1Source of inspiration? Paris and France in general are an inexhaustible source of inspiration, notably through the richness of their regional products, the quality of their fruit, raw materials, etc. I regularly go to Rungis for my produce. I am constantly innovating, trying out new things and I am always inspired by the climate and the seasons. What’s more, I have now lived longer in Paris than in Tokyo and therefore feel as much French as Japanese. From the beginning of my work to today, I feel that the city has not really changed, which has a reassuring aspect.

Secret? A love for work is the key to my success and to any great business. My creations are pure … I often add Japanese flavours (Macha, Yuzu) but with careful attention to proportions and presentation. aoki-p2I feel therefore like the soul of an ambassador. Moreover, in 1999, I was nominated as the person responsible for the Paris office of the federation of Japanese pastry and cake makers, which for me was a great honour and a good way of getting known in the guides. Sadaharu Aoki aoki-p3

A bientôt! Maxime

© Pictures: front page page and text Office du Tourisme de Paris:

Maxime - Art & Culture

Bonjour, my name is Maxime. I obtained my name because my grandmother always took me to Maxime’s in Paris for my birthday, always in the company of her best girlfriend! When I was fourteen years old, I was already enamoured with their Parisian chatter. Now, when with friends, I know everything about the art of invisible make-up and light cocktails! The Parisian really has a very distinct character: she’s surprising and interesting. And she’s so feminine! As for invitations, it a real task: each day Paris offers new exhibitions, previews and vernissages. With a Parisian, you absolutely have to be in the right place at the right time!

Make sure you enter the (*) required information where indicated. HTML code is not allowed.

By continuing to use the site, you agree to the use of cookies. You can change this and find out more by following this link.