Magazine / Introducing Remi and his mince pie croissant Our in-house Pastry Chef, Remi, is French – as surely all the best ones are. A man who says he couldn’t live without Praline Paste and that the secret to perfect pastry is, ‘determination, flair, love and patience’, Remi has brought a certain je ne sais quoi to the Balans’ family.
Born and bred in Paris, it’s no wonder Remi is romantic when it comes to pastry:’When I was a kid, my mum always took me to the local bakery where there was an incredible display of beautiful fresh pastries and bread; the kind the French know how to do best. I was fascinated by it and decided very young to become a pastry chef.’
With a degree in French pastry, chocolatier and confectionery, from the world-renowned Ferrandi school in Paris, Remi is an artist when it comes to sweet treats. Overseeing our puddings, pastries and freshly baked goods for Balans’ ever-evolving menu, Remi’s creations will seriously test your willpower.
One of his signatures is a firm favourite for this time of year: festive cheer meets French patisserie in a Remi’s mince-pie-chocolate-croissant. This inspired creation won Remi an innovation award in 2013 and is perhaps even more delicious than you imagine.
Remi’s skills have allowed him to work all across the world, from Canada to Germany and finally, the UK, where he was Head Pastry Chef for the likes of Soho restaurant, Kettner’s and The Shakespeare Theater. Now he’s rolled up his sleeves and gotten out his rolling pin to sprinkle his magic over the sweet section of Balans and we’re thrilled to have him.
Pop in to see us asap and get stuck into one of Remi’s perfect pastries to add a little flair to your festive season.
Soho No. 60 (the big one)