A young and up-and-coming chef, Dimitri Fayard’s most recent and prized accomplishment is the opening of his upscale European pastry shop, Vanille Patisserie, in Chicago. Alongside his wife Keli, Dimitri creates specialty tarts, entremets, wedding cakes, chocolate confections and candies that combine classic European tradition with contemporary flavors.

Originally from L'isle Arne, France, Dimitri began his culinary training at the age of 16 at the Lycee Pardailhan in Auch, France, where he received his CAP Cuisine and CAP Patisserie (French diplomas for culinary and pastry training). He then worked under Philippe Uracca (MOF ‘93) producing pastries for three of his highly acclaimed retail pastry shops around Auch. After working in France, Dimitri moved to the United States to work for François Payard, under newly awarded MOF ‘97 Jean-Philippe Maury. At Payard's Patisserie & Bistro in New York City, Dimitri supervised the tart station and later was promoted to Chocolatier. Soon after he reunited with Executive Pastry Chef Jean-Philippe Maury at the Bellagio Hotel in Las Vegas as an Assistant Pastry Chef. There he was responsible for his team of 11 and the production of pastries for 4 restaurants, a 24 hour café, 2 pastry shops, room service desserts and all wedding cakes.

After 2 years at the Bellagio, he joined Laurent Branlard at the Ritz Carlton Corporate Hotel Buckhead, Atlanta, where he streamlined the production workflow, revamped flavors of desserts, and created chocolate and sugar showpieces for buffets and VIP amenities. In 2001, Dimitri was awarded three gold medals at the Southern Pastry Classic Competition. And by May 2002, at only 23 years old, Dimitri joined the opening team as Pastry Chef at the Sofitel Chicago Water Tower. He is also part of the silver medal team for the National Pastry Championships, Las Vegas, 2003.


Chef Fayard's Recipe:
Café, Vanille & Chamomille Ganaches

Café
550 g / 19.4 oz Cream
120 g / 4.2 oz Trimoline
75 g / 2.6 oz Café pur Arabica
875 g / 30.9 oz #31117 Felchlin-Swiss Maracaibo Criolait Rondo 38%
260 g / 9.2 oz #31102 Felchlin- Swiss Accra Dark Rondo 62%
50 g / 1.8 oz #31300 Felchlin-Swiss Cocoa Butter
200 g / 7.1 oz Butter

Vanille
440 g / 15.5 oz Cream
50 g / 1.8 oz Milk
40 g / 1.4 oz Glucose
2 g / 0.1 oz #90071 Vanilla Beans
15 g / 0.5 oz Vanilla Extract
550 g / 1904 oz #31102 Felchlin- Swiss Accra Dark Rondo 62%
180 g / 6.3 oz Butter

Chamomille
620 g / 21.9 oz Cream
35 g / 1.2 oz Chamomille Tea
620 g / 21.9 oz Infusion
50 g / 1.8 oz Lemon juice
90 g / 3.2 oz Trimoline
550 g / 19.4 oz #31102 Felchlin- Swiss Accra Dark Rondo 62%
440 g / 15.5 oz #31117 Felchlin-Swiss Maracaibo Criolait Rondo 38%
60 g / 2.1 oz Butter

Preparation
Boil the liquids and glucose (or Trimoline) together. Pour over chocolates in 3 steps. Mix in the liquids. Cool down to 40-42° C (104-107° F), then add the soft butter. Finish by casting in your frame.

© Copyright 2008 SCFF, LLC (trading as Swiss Chalet Fine Foods).