#215 - Gurpreet S. Khalsa - De Delhi à Chantilly, l’itinéraire gourmand d’un chef pâtissier

Gurpreet S. Khalsa loves to tell stories with his desserts. Like a stroll through Chantilly cream that inspired a dessert featuring hay, honey, and Granny Smith apples, which he created for the French Dessert Championship in 2026. He also enjoys surprising and having fun with unconventional flavors: a vanilla and tobacco dessert, for example. And then there are the flavors of his childhood in Delhi, which he hopes to one day incorporate into desserts: saffron rice pudding, black cardamom, paneer… Now head pastry chef at the Auberge du Jeu de Paume, he shares his earliest sweet memories, his arrival in France during the Covid pandemic, the differences between Indian and French pastry, and his fascination with the role pastry plays in everyday life here. On the menu for this episode: 🍮 His childhood in India and his earliest sweet memories of milk, saffron, and cardamom. 🍮 The moment he realized, at just 10 years old, that he wanted to become a pastry chef. 🍮 The differences between Indian and French desserts, in terms of taste, texture, and use. 🍮 His approach to creating desserts that blend French gastronomy with Indian influences. 🍮 Why he considers pastry-making a profession of precision, patience, and passion. 🍮 The chefs, books, and creations that inspire him today. Get baking!