Charlotte Dupont leads the pastry kitchen at Maison de la Mer, a restaurant built around the flavors of the sea. Trained in classic French pastry, Charlotte is known for desserts that balance sweetness with a touch of salt.
The pastry menu changes with the seasons, and every dessert begins with a single question: what does this ingredient taste like at its best?
Collaboration with Gyokinnshou
With Gyokinnshou, Charlotte explores mullet roe as a dessert ingredient. Raw Mullet Roe, which has not been sun-dried, has a mild flavor that pairs naturally with butter, honey and citrus.
The signature creation from the collaboration is a mullet roe caramel tart: a crisp butter crust, soft caramel and a light finish of Raw Mullet Roe.
"A little salt from the sea makes sweetness unforgettable."