The Essence of Vegetal, cooking the pastry in a gastronomic way by Sebastien Vauxion

Valrhona had the pleasure of hosting Sébastien Vauxion for a memorable conference at Jiak Kim House in Singapore, where 80 guests gathered to witness the culinary genius of the chef. Known for his innovative approach to desserts, Chef Sébastien recently received the prestigious Les Grandes Tables du Monde Valrhona Award for Best Restaurant Pastry 2024. He also holds the unique distinction of being the first pastry chef to lead a two-Michelin-starred restaurant. During the conference, he delighted attendees with a selection of his creations, including a dessert featuring Tulakalum 75% chocolate.

Early life and inspiration

Sébastien Vauxion hails from a family where academic pursuits were the norm, but he found his passion elsewhere. Disinterested in conventional studies, he embarked on an apprenticeship in Orléans. Growing up with a father who was a planter and a mother who was a cook, Sébastien was always close to the world of produce and vegetables, which profoundly influenced his culinary philosophy.

Sébastien's professional journey is marked by collaborations with some of the most renowned chefs in the world. He began his career with Chef Philippe Conticini, known as the "pastry chef of flavors," followed by stints with Chef Pierre Hermé and Chef Pierre Gagnaire. Working with Gagnaire, a maestro of taste and originality, Sébastien was immersed in the restaurant world, where he developed a keen interest in pastry and the intrinsic qualities of ingredients.e he developed a keen interest in pastry and the intrinsic qualities of ingredients.

The Alpine adventure

Sébastien's next significant move was to the Alps, where he took charge of the pastry and bakery operations for the four hotels of the K2 Collections group. Here, he continued to embrace Pierre Gagnaire's philosophy of reducing sugar and enhancing the natural flavors of ingredients. His deep understanding of vegetables allowed him to utilize their natural sugars, creating desserts that were both innovative and health-conscious.

"I cook pastry"

One of Vauxion's defining quotes is, "I cook pastry." This encapsulates his approach to pastry as a form of cuisine. This concept evolved gradually, starting with the use of classic vegetables like tomatoes in desserts. He began with afternoon teas that featured small vegetable and legume-based dishes.

The enthusiastic response from clients encouraged him to expand his concept into a full meal experience. His menus often feature mountain produce, aligning with the name of his restaurant, SarKara, which means "sugar flake" in Sanskrit. Vauxion also experiments with lesser-known herbs and parts of vegetables that are typically discarded, such as roots and leaves. For instance, he creates a dish that highlights strawberry stems.

A love for Single Origins

When it comes to chocolate, Sébastien Vauxion has a particular fondness for single origins, appreciating products that are minimally processed to allow the original flavors to shine through. Among the chocolates he enjoys is the new OQO chocolate, a raw, unrefined variety with a unique texture. However, his favorite remains the Tulakalum 75%, a Single Origin from Belize, which perfectly embodies the qualities he seeks in his culinary creations.

Sébastien Vauxion's approach to pastry, deeply rooted in his appreciation for natural ingredients and innovative techniques, has transformed the landscape of dessert making. By integrating vegetables into his creations, Vauxion challenges traditional notions of pastry while promoting a healthier, more sustainable way of enjoying sweets.