When he set up Ecstasy for Sathyam Cinemas 10 years back, the French pastry chef Mickael Besse didn’t expect a huge reception from Chennaiites. But this spot has been delighting Chennai for over a decade now.
And to celebrate the occasion, he conducted a Masterclass where he demonstrated and shared a unique recipe that was specially designed for this event and will be available on the menu for the next two months. “I’ve introduced 100ml of Smoked Vanilla. India is the third largest producer of vanilla and I decided to use it for this occasion. I have innovated on the distinct flavour of vanilla to create a first-of-its-kind Smoked Vanilla. Though I have worked on a new menu, I have kept the classics of Ecstasy,” he says.
Every time, while visiting the city, Mickael learns a lot from the ooru. “India is like my second home. The culture is diverse and so are the food habits. It is changing all the time and I don’t really think it is important to stick to one way of thinking. I’ve been closely watching the culinary scene in the city. People are open to experimentation and from Day 1 we’ve decided to bring in some international flavour to Ecstasy — something that is exclusive for their taste buds!” the chef shares.
He believes that customers are coming to Ecstasy to discover different ways of enjoying pastries. “We always provide the best we could. According to me, the two most important things a chef should keep in mind are taste and the way a dish looks. Always pay attention to details, right from colours to textures and flavours. Also, food combinations and ingredients should be correct,” says Mickael.
The menu at Ecstasy also features new takes on some of the classics like the Yuzu Tart Eclair and the Vanilla Tonka Cheesecake to name a few. “Another interesting item on the menu is The Ecstasy Blind Date — a bi-monthly creation, innovating on traditional French pastries with exclusive Valrhona chocolate. It’s like a blind date with a cake!” Mickael adds.
