Les pâtisseries françaises à la conquête du monde – Documentaire Gastronomie et Art de vivre – MG

Les pâtisseries françaises à la conquête du monde – Documentaire Gastronomie et Art de vivre – MG

oh it is the best the best in the world Yes Yes
We Americans don’t know how to do pastry [Music] If dessert is universal, pastry
is very French Marvelous Basque cake crème brûlée canelé or
macaron These star cakes are conquering the planet thanks to the
talent and audacity of a handful of adventurers Fred’s marvelous cake is
a success wherever it lands It does n’t surprise me I was even seen in New York A
star cake After New York London Geneva and Brussels the Lille pastry chef is tackling
Berlin When Bruno has an idea in mind nothing can stop him He decided to invade the
Scandinavian countries with his mask cake [Music] Céline left her job as a lawyer
to launch into the canalizations From New York palaces to the trendy Tokyo café
She is succeeding in her bet [Music] People come from all continents to break into the
secrets of French pastry The Ancir school is renowned worldwide In Hong Kong Merwan and Christophe are among
the leaders of French pastry 10 stores 700,000 crème brûlées
and 6,500,000 macarons sold in 7 years It’s already very good but the two brothers don’t
intend to stop there we’re going to China in the next stage The next
stage is 1ARD 300 million [Music] stores on a spring Sunday in Paris Rather than going to the museum,
David’s customers have booked a pastry tour It’s the latest trend in tourism
You will taste several pastries which are local specialties and which are famous here
in the Marais district Here is the store of Pierre Hermé Pierre Hermé the flash of genius sea
At Fred’s wonderful the gourmet stroll will last more than 3 hours Price 95 € per person
tasting and good humor included For the biggest names in pastry French
like Pierre Hermé these guided tours are a very good opportunity to reach an even
wider audience Comes from the United States of Australia and then I can ask you very quickly to
tell me who is Mr. Hermé He is one of the best pastry chefs in the world He has shops
all over the planet but not yet in the United States His most famous macaron is the
Mogador Milk chocolate and passion fruit How do you feel
in paradise It’s delicious [Music] Here are the éclairs Éclair
of genius by Christophe Adam [Music] It’s incredible I love the vanilla one As I taste them
it’s always the last one that I prefer We are lucky to have great chefs and
with pastry we have all the marketing ingredients together It’s both the flavors
the colors So there are truly assets and see the tray speaks for itself
It’s gone in less than 5 minutes [Music] This pretty journey ends gently In a setting from the Directoire era
the marvelous and the incredible are in the spotlight They were after the revolution
young people with light clothing Today they are cakes made
of meringues and whipped creams [Laughter] It’s so light Magnificent It’s as if we were eating
air [Music] Fred’s marvelous are conquering the planet with already
25 shops open from New York to Brussels via London and Geneva and several
million euros of annual turnover An extraordinary destiny for this
old pastry from the north of France and which must rename itself to Frédéric Van In the heart of old Lil on a Saturday afternoon we
queue for a marvelous [Music] It’s every Saturday like that it’s every
Saturday like that Yes Yeah [Music] And it still impresses you
or not at all no I’m always afraid that it stops We get a taste eh we get a taste Sea whipped cream chocolate That’s the
entity that one marvelous It’s merin whipped cream with chocolate That’s the best
completely What do you like about this cake the marvelous It’s light it’s good and
it’s not ordinary It’s different from what we other cakes It’s not heavy and then it
comes from us So 20 years ago Frédéric Vocan opened this new kind of shop on the island
dedicated to a single cake It’s the beginning of the single-product trend taken up today
by many pastry chefs But if Frédéric focused at the time on the marvelous it was for
a very personal reason because I was a party animal and I always got up late
since I went to bed drunk eh and that and that since I was late I made the cake that
went the fastest Thank you very much Thank you and it stayed like that So a little bit at a time I
stopped the other cakes and it made people laugh Goodbye ladies and gentlemen It made
people laugh I was always busy So hello [Music] and so that’s how it happened It’s it’s
weird it’s a funny a funny adventure Not only that the cake is good it
pleases After the fact that it’s a bit of a hot one that is made in front of the customer the fact that I
‘m a maniac that everything must be in its place that everything must be beautiful to look at Time stopped for me at the staff and
the gold leaf I love that And the marble finally all the very timeless things in fact
From the moment you put a chandelier like that in a shop it becomes a
trademark My very first chandelier that I bought I bought it for 11000 € And it was
madness at the time to spend so much silver in a chandelier Today we go up to
€70,000 Impressed by the success of the Lille pastry shop, investors will
offer Frédéric to partner with him to develop his concept in France and
abroad As the cake was really popular in Lille, they came to ask me to make
other regions what [Music] England Belgium 2 Switzerland 3 Germany
4 the United States 5 countries and France 6 a star cake [Music] in New York also on Saturday
afternoons we queue for a [Music] marvelous chocolate You know the name of the marvelous cake
We added the phonetics here because they ca n’t pronounce it
Please Why do you like this cake Antoine opened this shop on 8th Avenue
in 2014 The first on American soil Exact replica of the Lille pastry shop we don’t change
a recipe that works From the start in fact we immediately had a clientele who were attracted
by the window display by the manufacturing in the window by our decor So people naturally tasted it
and then after that well it’s word of mouth in fact It’s really a recipe which is
really striking remarkable unique in pastry It’s a product without dough
extremely light surprising and finally well people taste it are shocked are
impressed and suddenly want to share it around them want to show it to their
friends want to bring it back for a dinner It’s above all I think it’s really a story
of product The recipe of Fédéric Bookan it ‘s really unique unequaled Naturally
it creates the elements for the success In 2015 a few weeks after
the opening the New York Times raved about the dazzling success of the marvelous
The cult of the marvelous has finally reached America On social networks internet
users let their enthusiasm burst forth Incredible the marvelous
are delicious clouds Let me put 10 stars it deserves 10 stars My god
this place is the definition of heaven Consecration the wonderful has just been voted
favorite pastry shop in the state of New York Ah yes yeah So we were voted last month
best bakery in the state of New York by Yelp which is a huge review site on the
internet It’s great it’s really a recognition especially here in the United States which
is really the country of the review where people leave reviews on all businesses
whether it’s the bakery to the restaurant to the law office your doctor’s office you
leave reviews So it’s us we followed with a certain attention what people
were saying about us We were very proud of the positive reviews and there that we are recognized well
and that we are awarded the prize for the best bakery it was really
a great consecration Caramel the last one A little further up in Manhattan Céline
comes to deliver her canelés which come out of the four Yes Hi it’s from Kenny by Celine Thank you Hi Chrome Thank
you How are you thank you so much I ‘m so amazing Thank you I’m going to put them over
here Oh my go Oh so beautiful Oh this new client of Celine it’s the latest trendy address
in the Parisian Side A luxurious spa originating from the Bordeaux region famous for its treatments
based on vine and grape extract vinotherapy The canelé is here
like at home You can sit there There are canelés
from Bordeaux if you want to taste With pleasure It’s the first time So
it’s caramelized crispy on the outside and tender and soft on the inside This one is
vanilla Taste and tell us what you think You already know them but go for it Incredible I’m happy It’s divine really
It’s both creamy sweet but not too much and at the same time so light It’s really
perfect after a treatment Yes it’s very light It brings a little flavor of Bordeaux
here in the Upper East Side It’s really good for our customers to find themselves in
this French atmosphere after their treatments to taste this little cake It allows them
to have a very good time [Music] Another neighborhood another customer at the foot
of the Empire State Building This Korean cafe was one of the first
to sell Céline’s canelés So here are the cannelis that you
ordered We were eagerly awaiting them Because of its location our
shop welcomes customers of all origins as
well as authentic New Yorkers And they are all crazy about canelés My favorite is the one in Rome No one is capable of achieving
such quality in New York [Music] Changing careers and conquering Manhattan with
canelés is the incredible challenge that Céline set herself before she was a lawyer between Paris and
New York A meeting with a great French chef will change her life So the story started I would
say about ten years ago I started making canelés for friends I really like
cooking pastries I was discovering more and more and I found it nice to bring
little, slightly unique confections uh to friends when you are invited to their house instead of
a bouquet of flowers There I was bringing canelés It’s the chef Jean-Jeorge I had the chance to
meet here who tasted the canelés and who found them very good So he asked me where I
sold them But no I don’t sell them I’m a lawyer And but then I thought Ah maybe
it’s a good idea maybe from there a new idea for an adventure or a concept will be born
I thought about it and I found it quite nice and then I started producing
canelés and without being a pastry chef So I learned everything a little by myself Prepare Canelés
is far from easy Cooking requires extreme attention The canelé is wild, playful and
teasing You have to master it, prick it, put it back in place, watch it relentlessly It’s true
that it’s a question of patience, the canelé is capricious It’s a very, very delicate product
With patience and perseverance, Céline succeeds in winning the hearts of New Yorkers
Some say that these canelés are the best in the city I must have tried between 6 and
8 places Here it’s the best Thank you A supreme experience I don’t know if you heard they
‘re really crispy I’m going to do it again Oh yeah I’m happy because
it’s a little bit there it’s always nice to have direct feedback from the
customer and seem sincere Thank you Today we find Céline’s canelés
in the most prestigious places At the Carl Hotel for example the Kennedys were regulars there
Woody Allen plays jazz there every Monday evening and French presidents have a suite there reserved
Ah hi Vincent Hello Céline how are you I’m doing very well and you the little delivery
of canelé Very good Super Caramel chocolate vanilla The Carlle restaurant is one of
Céline’s most important customers he orders 200 canelés every day to serve with tea and
coffee A little coffee for you very American Thank you Of course having a regular order
is very good It allows to install the canelet in the dessert habit of
the Americans and make it known more and more So it’s
a great opportunity for us The French presidents came down and tasted it
and I think the American presidents too since at the time we had
actually ordered the little glass bowls to put it in the room in anticipation of the
arrival of the American president So I after I don’t know when they tasted it
but in any case I think it was tasted to make a reconversion like that in a
new place in a new city a new country Uh it’s true that you have to
have courage and succeed especially because no it’s the road or the road
is long [Music] in Biaritz the beautiful days are back There you go it’s beautiful that
The surfers are in the spotlight and Bruno Basque cake specialist is preparing
his season So loose installation Hello how are you Bruno always has an idea ahead
to promote his favorite cake 50% of the 20 more A tarpaulin
a sign There it is beautiful eh But it’s good too I spoke about Bruno According to Bruno his Basque cake the real the
pure the authentic Charante butter flour the beautiful red sugar and fresh for the dough
black cherry jam or homemade pastry cream for the [Music] topping So the Basque cake which
is there it respects a charter an association which is called Eguskia an association for the defense
of the Basque cake which was created there has about twenty years to counter large-scale
distribution and industrialists. For example, when we tell you “Yes, Basque cake has a taste
of almonds.” No, it was the industrialists who brought almonds into the Basque cake to
cover the lack of quality of the products that were put in. But the Basque cake is not almonds.
Bruno’s cake is famous throughout the region. It’s already very good, but the Basque is
naturally adventurous. He needs to move forward and conquer new territories.
Now the goal is to get out of the local market and invade Scandinavia. So
Denmark, Sweden, Finland. Maybe not, but a nice madman. But what they don’t know is that
the Barquon family is very stubborn. Biaritz airport offers direct flights to Scandinavia
throughout the summer season. A golden opportunity for Bruno to introduce his cake to
Finnish tourists as soon as they get off the plane. Hello, welcome. There you go. Welcome. Yes. Hello, Bon appétit, Bon appétit. Very, very good. The operation is a success. The conquest of
Northern Europe can begin. [Music] Bruno and his colleague Anna
have given themselves 3 days to seduce Scandinavian buyers with their Basque cake First country to convince Sweden I have the cherry Basques Yes Uh there
you have the cream Basques Yes I have the cream Uh then we have the red sign
for the presentation on the shelf Yes And the apron to wear for the salesman
or saleswoman to do the presentation the promotion of the low cakes Yes And above all we are
going to insist on the cream Yes As you thought that it was a possible good sale Yes I think
The dynamic duo has an appointment in a chic store Ik stop in the suburbs of Stockholm
was elected publ at the supermarket of Sweden in 2015 Bruno must convince Elizabeth and John
purchasing manager of the pastry department You know a little about France
I speak France Oh yes very well We are in the southwest near Spain Our region is called the Basque Country
OK It is very popular in France Help yourself with a coffee a tea This one
is cherry It’s a little sweeter Yes it’s sweeter How do you
find it the taste is incredible It reminds me of my childhood You sell it
all over France yes Yes In France it’s one of the five most famous cakes
Éclair 1000 feuilles Black Forest with Bruno you are sure to have good ingredients People know that if there is this
label it is a good quality product Andreas the store manager seems interested
in tasting A golden opportunity for Bruno You want to taste yes but maybe I wo
n’t like it It’s true I’m taking risks It’s good Homemade Fantastic You have a very good
concept I had never tasted it It’s very very good Do you think the Swedes might like it
yes we have international customers who travel a lot I think he would be
happy to find this cake here Well we’ll call you back in April to see
what you think and how we could work Perhaps you could put
a Swedish flag in your shop and to say that we can also buy it in Sweden Yes if
you want to sell it we are here to help you We have to work hand in hand Thank you
very much The pleasure is all mine Thank you We stay in touch I hope so It’s quite
positive because there we had the director of the establishment and that is very positive
I had never met him It’s the first time I’ve seen him And he was
very positive Yeah very positive And he thinks that the product can be sold at a high price because it
is really of very good quality That’s what is important because
that means he is starting to think about their margin Deè stop Helsinki in Finland Bruno dreams of seeing his
Basque cake on the shelves of the Stockman department store but he
has to go through an intermediary The meeting takes place about ten kilometers
from the city center with Vesa one of the largest wholesalers in the country Bruno offers him his latest
idea to launch the market to distribute his cakes on planes that return from Pieritz I
give them to the crew members and he distributes them on the plane With the cake there
is a little message You are returning from the Basque Country remember your holidays with this cake and
when you are in Helsinki you can buy it at such and such a place And so when they arrive in Helsinki
they can go to Stockman to buy a cake It’s very good all this
energy He has good ideas We have to see with everyone if it’s
possible It’s the first thing to do [Music] 3rd country visited Denmark Near the Place Saint-Jacques
in Copenhagen this old gas station has been transformed into a delicatessen and table
d’ut by the great Alsatian chef Daniel Letz Camembert foie gras wine We find here all the
best that the French terroir has to offer and the most prestigious customers So that’s
the royal family when he has just eaten here in my garage Look there they are all
there Her Royal Highness the Queen of Denmark the prince consor my lord has just
eaten at our place three times a year Bruno hopes that his cake will find
a place among his exceptional products Go on, go ahead After you madam Yes If the
French team in the store finds it good he might have a chance Christmas what do you
think I just came back from the dentist but it’s good it’s great Ah that’s good I love it
There it’s very good It looks like it’s just been made at the minute Ah yes really really
really Good there’s some good butter Yeah thank you very much work very well Well then
automatically uh they’re great products huh there’s nothing to say Tuas in your great
chef ah yes there great product nothing to say Ah there’s emotion Yeah yeahou It’s good No I
think we can try anyway We have to try There’s no there’s no secret
We what we can do with this type of product is to launch it, start explaining it, argue it
and then take stock together in 6 months to see how it goes. Have we
found a clientele, has the clientele found themselves in these
pastries in these cakes and then there you go, it’s really nice to see that the
product is of interest even if we can pass for crazy in France than abroad,
in the end we are perhaps not so crazy Conquering the planet with our cakes is
also passing on our know-how and our recipes to foreign students In Saint-Jeot
in Haut Loire the walls of the castle house the national higher school of pastry renowned
throughout the world Hello everyone Today we are going to learn how to make a
Black Forest It is a very popular cake in France China Taiwan Philippines Ukraine Canada
United States and Czech Republic We come from all countries to listen to
the advice of French pastry chefs I put the chocolate cream in the
center and the whipped cream around I add the cherries, making sure they are well
incorporated, and then the second sponge cake You do the same thing Okay The school has existed since 1984 OK Not
too much whipped cream In addition to the 1200 French students each year, 300 foreigners
come here to train or improve their skills The program that the 12 students follow
is called Art of French Pastry 6 months of classes and 2 months of internship
Price €18,000 A sum that more and more young Chinese people do not hesitate to pay Of course it is a financial investment,
but I think it is an investment that is still important because they
come, they take knowledge that is very little in China at the moment, and so they
will be the first Pastry in China is discovering
French pastry since they do not have the same way of consuming sweets And so I think there is
a market that is extraordinary for them Everyone knows this
school in China It is very famous When I return to China I
would like to open my own pastry shop [Music] What foreign students come looking for
are her skills, her precise gestures, these little details that make
French pastry at the top of the bill in the whole world [Music] [Applause] Barborka
is a success She left everything for pastry I was studying to become a teacher, not a pastry chef But I wanted to be a pastry chef It’s my passion [Music] When I arrived
here I met incredible chefs I have no words they
are really good I would not have had this chance in my country Between
May 1000 éclair mousse sheets in 6 months Barborkaa learns to make nearly
200 [Music] cakes At the beginning we saw certain cakes and we said to ourselves that we
would never be able to make them Now when I see our cakes
I say to myself “I made them and I see that we learned a lot.”
The Black Forest is the last cake of the training Next week
Barborkaa and his friends will go on an internship in France and abroad It’s
great work I’m very proud of you [Music] The continuation of our sweet adventure takes us
to Asia [Music] In Hong Kong the pastry market is still very young and for
many it has a very French name [Music] Paul Lafayette is a
high-end pastry chain present in the most beautiful districts of the city
A brand that has become famous thanks to two flagship products crème brûlées and
macarons [Music] My wife loves it Every time I pass by here it
gives me a good opportunity to please her This afternoon in the
highest grade sky on the island of Hong Kong Evhat have also decided to treat themselves They have just ordered a crème
brûlée The dessert is prepared before their eyes and under the lens of their phone As important
as tasting, sharing on social networks Showing your friends that you are in front of
the French pastry chain is a must Many people know Paul la
Faillette in Hong Kong Yes I think It is very well known here They have
many stores in town It is sweet it is creamy You can really
taste the vanilla I like it a lot With around ten stores and 80 employees Paul
Lafayette is the story of a dazzling success and a family adventure Merwan and
Christophe were still students when their father decided to start a pastry business in 2009
Hello hello So it came to our father who had been in Hong Kong for almost
12 years now and who had seen that at the time there was indeed no pastry chain
on the market in Hong Kong except for the few 5-star hotels that offered Time or
pastries Paul Lafette was really the first pastry chain on the
Hong Kong market which opened at the very end 2009 in fact for Christmas 2009 The challenge is big To make yourself
known you have to find a catchy name which is to play on the spelling Many
Asians have traveled to France know whether it is I would say the general party or the
galleries of the party And even if the writing is of course different it is true that it is a name which is
easily remembered and they think more easily in fact of Paris or France
when thinking of that There you go Then you need a star product It will be the crème brûlée with vanilla
from Madagascar the products caramelized in front of the customer and sold in a ceramic pot
the Chinese fall under the spell and above all they carefully keep the ramquins
to put their keys or their bichoux in it It was a way of communicating about the brand
I would say without communication costs in the sense that well there you go we get up every morning we
arrive in his kitchen or where I don’t know on his on his bar table where you put your keys and
so on and you see Paul la Faillette Paul la Fillette Paul la Fillette So there you go and it was
the first genius that’s what made the brand known and especially the crème brûlée In addition to the
crème brûlée Merwan and his family will succeed in establishing themselves in an ultra competitive market that
of macarons The macaron craze started in 2011-2012 and then with the arrival
sorry I mean of the duration pierre armée fauchon and so on all these French brands
and also Hong Kong brands There was a euphoria around the macaron for let’s say
2 years To stand out and go beyond the fashion effect the brand focuses on the
Asian clientele rather than that of expatriates The presentation very important for Hong
Kongers is particularly neat Luxurious packaging is created by
leather goods designers The perfumes are adapted to
local habits Jasmine along with the traditional raspberries or chocolate
Sales are exploding Macaron we have sold 6,500,000 during the last 7 years So
almost a person in macaron That’s it For Merwan one of the keys to this success
is to offer fresh products by making them on site The kitchens of Paul
Lafayette are centralized in the district of Tokawan in the east of Hong Kong Here is our
chef who Adrien Nadie who has currently been with us for 6 years Exactly On several
floors the pastry chef Adrien and his teams produce hundreds of
crème brûlées pastries and 3 to 4000 macarons every day Currently they are on the
raspberry flavored macaron They are what 3000 3500 we chose to put no stabilizer or preservative
precisely so as not to alter the taste and then they will be stored et cetera then sent to
the shops the next day or the day after That’s it A single kitchen which supplies all the
shops This allows us to limit costs and therefore choose the most strategic addresses
to open new stores. Like here in the APM tower, the Grade Ciel houses one of the
most dynamic shopping centers in the city. Hell is one of the shops that was opened
3 years ago. Thank you. It is one of the most strategic locations for the brand which is
due to the fact that we are currently located in an office tower which is 48 floors high and which
brings in a lot of people but also a lot of residents who live around the tower and
who come to spend their weekends here to have some pastries, a coffee and so on and which
bring us continuous traffic throughout the week. One of the other reasons for the success
is the linear facade of the shop which allows us to present the packaging
on the one hand all the products with the range of macaroons, birthday cakes,
pastries and also crème brélées and of course the signature of the house which is the
caramelization part of the crème brélée which in front of the customer completely open with the smell and
so on that comes out That’s the orange bretée cream which is the new flavor of the mini
crème relaée which was launched a week ago Delicious Very objective objective
[Music] to promote these pastries Merwan never stops Welcome to macaron making
workshop today about process making ok [Music] We have developed the brand enormously
through these different workshops there We do it about twice a month
People are really looking to know that’s all the experience side and to try to understand
how macarons are made No one in Hong Kong has done it It’s a new side
Hongkongers and Asians in general do n’t know much about French pastry culture
finally it allows them to understand behind the purchase of a macaron or a
pastry how it was made It’s a great experience It’s the first
time that I make macaroons And since I’m not really good at baking I
prefer to continue buying theirs [Music] [Music] Tokyo 37 million inhabitants [Music] In the most populated city in the world
Céline has just landed her first contract For weeks these canelés
have been on sale in the very chic L Café So I’m discovering canelés Wow they’ve
even reproduced the canelé tree So there’s vanilla there’s raspberry orange chocolate sesame masake
macha charcoal I love and coconut They sold the majority there yesterday they
reordered so we’ll have to honor that quickly And there the classic is
the one that goes the fastest And after the others well apparently given the time we’re
already practically sold out So it’s good To get this contract Céline had to adapt her
recipe and create gluten-free canelés A first and it didn’t exist here He wanted
launch exclusively and we worked on the recipe remotely We developed it with
rice flour and we managed to obtain a canelet similar to the canelé with gluten that I made in New York
And so I’m super happy because I find all my canelés there and it’s
about 2000 canelés per day that are expected on sale So it’s still a big big
market Given the success of the canelés in the shop the chef of the café decided to
also serve them with the afternoon tea Thank you very much It’s the first
time I’ve discovered the canelet It’s perfect Very pretty with tea I like it a lot It’s
the first weekend that you’ve offered them with tea yes I would be very proud In addition the café
L is still quite prestigious It has just opened it’s brand new and it’s true
that for that I’m delighted to be able to do this collaboration with her in Tokyo as a
launch I couldn’t dream of anything better [Music] Céline’s canelés are eaten fresh They are made in the suburbs of Osaka Céline found a pastry chef
on site, the bubbly Erie She’s the one who prepares all her orders I’m very happy to make Céline’s canelés
when I prepare them It smells so good It makes me happy And the last [Music] it’s it’s it’s the adventure We’re talking
about a small concept of a passion and which grows and makes incredible encounters so with a
Japanese cook I’m very happy to have met Harry There they are the submissive that’s it yes
it’s charcoal powder It’s a very very healthy substance and which is very sought after by
Japanese women It’s very very fine It gives an incredible velvety side And after that it becomes
black black black black Yes black black black black The incredible adventure of the former
lawyer continues in the heart of Osaka In the largest shopping center
in Japan New York is in [Music] the spotlight For 10 days the best products of
Manhattan attract thousands of curious people Between the cheesecakes and the pizzas
Céline’s canel bordelets have managed to make a place for themselves It’s
great It has to sell now New York French New York
flavor and Japanese flavor his friends French past New York and there I came
for the New York Fire my mother really likes it and the ceremony teachers all Japanese
The tea ceremony with Canelé tea a Perfect tea Which then pistachio sudi
sesame See you soon Thank you Goodbye Goodbye We have already upgraded the chocolate and the
pistachio So that’s good You are happy yes ready In partnership with Ery my partner [Music] toakure in Berlin it’s a day of celebration
In the very chic district of Charlottenburg the first boutique of Frédéric Vocon on
German soil will open its doors Good It’s really starting to look beautiful there ladies gentlemen
ladies It’s really starting to look beautiful It’s nice We’re going to be able to have a drink now Shop shop
well watered prosperity If I were you I’d open the door over there Well
yes we look people are waiting 10 minutes before the scheduled time
the pastry shop is stormed Customers like everywhere in Europe and the
United States are already queuing for a wonderful [Applause] For a few weeks now people have seen
the store taking shape We turned on the chandelier three days ago We left it on
In fact we are showing more and more excitement So people come out
of curiosity to see when it will open There you go And as we are all smiling at
the moment and that’s what makes us sell pleasure in a complicated world So
there we don’t see where we offer it today It’s delicious but it won’t be
the last time It’s the first but not the last It’s I raise
my glass to Fred and his wonderful in my hand Yes, that’s it Frédéric Van doesn’t
intend to stop there He is preparing his next two openings in Gan and
Bordeaux before setting off to conquer a new continent [Music] After Hong Kong
Merwan and his family are tackling mainland China They have just inaugurated their very
latest boutique in the heart of Shanghai Bruno received his very first
orders from Denmark for his cake Finland and Sweden should follow Only one month after
completing his training Barborka was hired in a French pastry shop in Norway In 10 days Céline sold 15,000 canelés
in Osaka Japan, like the rest of the world, seems to have fallen under the spell
of French pastries That’s it [Music]

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De New York à Hong Kong en passant par Tokyo, Berlin ou Stockholm, le monde entier se rue sur nos pâtisseries, toutes plus savoureuses les unes que les autres. Céline, ancienne avocate s’est lancée dans les cannelés aux Etats-Unis et au Japon. Bruno veut envahir la Scandinavie avec son gâteau basque. Frédéric et son merveilleux ont déjà conquis les gourmands de 6 pays, et les crèmes brûlées de Merwann font saliver les Chinois… Un périple jovial et délicieux de 45000 kilomètres qui met à l’honneur le savoir faire français…

Réalisé par Vincent Guérin
© MORGANE PRODUCTION – 2017