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FRANÇOIS DAUBINET: SWEET ALCHEMY OF TRADITION, ART, AND TASTE
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What I love about creation is the power to make people dream, to evoke emotion, to offer a very intuitive and personal sensation. My primary motivation during creative exercises is to transform raw materials, I find it fascinating! The search for balance between the visual and the taste is my priority but also my greatest challenge. I am passionate about art and fine craftsmanship; it is one of my most important sources of inspiration.
I have always loved nature and been passionate about fire and volcanoes. I wanted to become a geologist volcanologist until I met a pastry chef who showed me the art of blown sugar; I was fascinated by this practice that requires years of experience. From this encounter, my passion for transforming materials was born. So, I decided to start my professional life to become independent at the age of 15, and passion grew with time.
The artists I collaborate with are generally the result of beautiful encounters, often driven by my curiosity about their craftsmanship. Each time, it happens rather naturally. I enjoy working with artists from completely different backgrounds; I find that it enriches our exchanges and creation in a broader sense. I need to have a good rapport with the person and be in awe of their art in order to be inspired by them. I enjoy creating unique projects, so there are not really any rules to pick them up.
The artistic project I worked on that took the most time was a chocolate sculpture measuring 4 meters in height and 4 meters in width. It required over 300 kilograms of chocolate and hundreds of hours of work, condensed into just a few weeks for the opening of the Chocolate Show in Paris in 2022. Fortunately, I was surrounded by a great team to assist me. The idea was to represent the cocoa butter crystals found in chocolate, in order to illustrate the particularly complex nature of this material and savoir faire.
Yes, first and foremost, I love good food. I don’t often eat desserts, but I’m passionate about food. I’m curious and enjoy discovering new fruits, flavors, or spices. What I find particularly magical about our profession is that, unlike cooking, we can never create a superb dessert without a transformation process beforehand. Even if I place the best hazelnuts in the world on a plate, it will never become a dessert! I understood this concept at a very young age, and it has had a lot of meaning for me, guiding my creations for many years.
I would tell them that it’s an incredible profession that allows you to create beautiful things, connect people, and travel all over the world. It’s essential to preserve this profession! However, at the beginning, it’s necessary to do several internships in companies; it’s a challenging profession. We spend a lot of time cleaning, for example, and one must be able to accept it and make it part of their daily routine. In a world where everything is getting faster and faster, it’s important to take the time to undergo a proper apprenticeship for several years to truly flourish in this profession, which sits at the intersection of tradition and innovation.
My first book “Inspirations” tells the stories of 10 creative collaborations with friends and passionate professionals from various fields. I loved writing this book, with the assistance of my friend Victoire Loup, and the beautiful photography by the talented Géraldine Martens! It’s a very personal work that recounts my story, my feelings, and my desires.
I talk about everything that fascinates me. The idea was to share my perspective on the creative process through the lens of artisanal crafts and how to find inspiration in everything that surrounds us on Earth.
In the dance of sugar, chocolate, and flour, François Daubinet stands out not just for his mastery, but for his philosophy. As we’ve journeyed through his thoughts and creations, one thing becomes clear: in the realm of sweet artistry, the future is as boundless as the imagination of craftsmen like Daubinet.
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