The sweet touch of French charm is brought to life at La Petite Maison by none other than Benjamin Clement, a seasoned pastry chef who possesses the incredible achievement of assisting three different restaurants to attain three Michelin stars. Currently, Benjamin is serving as the group pastry chef at La Petite Maison, contributing his skills and knowledge to various outlets, including in Riyadh since 2022.
Ever since his younger years, Clement has been immersed in a world of delectable desserts and pastries. His love for pastries was sparked off as a child when he began experimenting in his family kitchen. Following his natural passion, he decided to pursue formal education at the Lycée Hôtelier Les Petites Bruyères in France, where he obtained his degree in food, baking, and pastry.
Discussing his culinary approach, Clement admits that when he initially started, he wasn’t fully engaged with the intricacies of tasting. Like the brain, he believes our palate too requires practice, concentration, and time to develop its capacity to recognize a broad spectrum of flavors. According to him, tasting isn’t just a passive experience but demands comprehensive attention to truly appreciate different tastes and their unique characteristics.
When questioned about his advice for novice chefs, Clement couldn’t stress enough on the importance of cooking with love. He believes that the flavors derived from a dish cooked with passion, heart, and dedication surpasses any other taste. According to him, carefully prepared food, embedded with, love and painstaking attention to detail not only nourishes the body but also feeds the soul.
When asked about a key ingredient that can enhance any dish, Clement recommended lemon juice, which he refers to as a crucial component of any seasoning. Its bright acidity can effectively cut through the rich flavors and adds a refreshing layer, thus enhancing further complexity to the dish.
Fond of French cuisine, Clement remarked on its significance in his life. It conjures up memories of home, cherished meals shared with loved ones, and the diverse range of dishes available. He finds the artistry and detailed attention in French meals riveting, making every single dining occasion a journey down the memory lane.
Despite his demanding professional life, Clement prefers cooking Pasta when at home. He finds making Pasta not only quick and straightforward but also very versatile, allowing him to experiment with various sauces, flavors, and toppings.
One of the problems Clement feels frustrated with in his professional life is the trend of prioritizing the appearance of meals over taste, a trend popularized by social media. He perceives it as overshadowing the genuine appreciation of taste and flavors.
Among his desirable dishes to cook, a traditional French meal of Roast chicken with potatoes holds a special place. Typically savored during lazy Sunday meals, the freshness of home-grown ingredients and recalling the special moments spent with his loved ones make this dish particularly special to Clement.
Clement also candidly spoke about his leadership style. Initially, he was quite rigid, favoring strict guidelines, and expectations. But with experience, he grew to understand the importance of building strong relationships with his team members, making for a more positive work environment. He believes that when team members feel valued, it instills motivation and engagement, which inevitably leads to higher performance.
Clement also shared his beloved recipe – La Petite Duchesse Rose, highlighting pointers on how to make the dessert. The recipe’s key ingredients include staple items like whole eggs, flour, butter, caster sugar, and more specialized items such as jasmine tea, frozen raspberry, and Ivoire chocolate. His step-by-step instructions on the assembly of the pastry make recreating this dish a delight for any amateur chef.
