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Stephane Betmon was born in Gien, Val de Loire, France on March 6th 1975.
He has always wanted to contribute to a project of superior art with his passion
for the French patisserie and gastronomy.
Filippo La Mantia restaurant is the ideal setting: fin de siècle atmosphere and
elegance of the dining room purposly contrast with the glass hyper modern pastry
laboratory.
This is where Stephane can be watched in action everyday.
The ingredients are by far the most relevant components of Stephane’s pastry
crafts. They are all carefully selected. Their dareful yet respectful combination
bring to life a genuine cuisine with notes of surprising tastes.
Stephane’s art can be summarized as follow: “When the nature of the products
is respected the creativity of the patissier can express itself”. Only under these
circumstances all the orange aromas can be sensed in an orange dessert: bitter,
sweet and citrus.
Spices like pepper or tonka bean thrill Stephane’s fantasy and give him opportunities
to play with contrasts of consistency and flavours. If used with the due caution
they excite the papilla and create intense sensations.
The aesthetic pleasure invites to the tasting exactly the way a canvas provokes
admiration. Like Palu Cézanne said: “When the colour is in its profusion, the
form is in its completeness”.
A true piece of art has a natural balance that stimulates the senses.
www.stephanebetmon.com
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