Only for the true chocolate lovers - By Ima Deville
Close your eyes, listen to your taste buds and you could swear you are in one of the best patisseries of Paris. Vincent Stopin, a talented master patissier-chocolatier is bringing a new concept to Bali at the Gourmand Deli of St Regis hotel in Nusa Dua. Opened in September 2008, this delightful boutique offers some of the best cakes and chocolates on the island. The quality is outstanding and his creations are real works of art. He marries tradition and innovative mixes of flavors, designs custom made wedding cakes and maintains the highest standards in all his creations.
At only 32 years old, his career path is faultless and, after training as a baker and patissier, Vincent had the chance to meet and work for Jean Marie Osmont, who was himself chosen as the “Meilleur ouvrier de France”, the highest and most prestigious recognition in the field of patisserie. This master was soon to spot the talent and potential of Vincent and became Vincent’s stepping stone for more enriching opportunities in France and abroad. Later with Gabriel Paillasson, a master patissier who was awarded the Legion d’Honneur, Vincent learnt about the artistic sense that is now so apparent in his creations. He does not think of taste only when he designs a chocolate or a cake, he takes colors seriously, applies strokes of reds and gold onto chocolate sheets with the dexterity of a painter.
Vincent describes himself as a truly international patissier, who worked and learned in countries like England, Ireland and Dubai. He has acquired the essential skills of adaptation that are required when working with people from other cultures. He admits that frustration could take over but he has no intention to lower his standards or loosen his expectations. He even sees that tendency as the major danger on an island like Bali. His first challenge both here and in Dubai was to manage teams of people whose religions were sometimes a constraint to keep up with a fast and tough rhythm of work. His attitude is sound though because he tries to understand and anticipate differing priorities and staff absences. However, he will not compromise on the quality of his products and needs always to be consistent. Vincent is demanding, he wants his staff to work like him and think likewise. He wants to leave his mark wherever he works and he dreams of becoming well known by the best patissiers and establishments all over the world.
He describes his style as Parisian and “avantgardiste”. He has learned with the masters of classic French patisserie and he is also open to new methods and trends. He uses his knowledge to obtain constant quality in taste, size, shape and look which, according to him, defines the new patisserie. On the one hand, he respects the tradition of French patisserie and his classic “religieuse au café” (choux pastry filled with coffee flavored patissière cream) is one of the best selling cakes at Gourmand Deli. Le Bourbon is also a favorite, appreciated by customers from all nationalities, marrying harmoniously fine vanilla and intense chocolate. His apricot and white chocolate cake is delicious and popular too. The macaroons deserve a special mention. Their perfect texture makes them melt in the mouth and there are none as exquisite as these in Bali. They come in several flavors: mango and poppy seeds, almond paste, coffee, chocolate and more. At the same time, Vincent has the right vision and sense to create new cakes playing with texture, combinations and new flavors. His latest chocolate creation temporarily called “Passion chocolat au lait” mixes intelligently milk chocolate, passion fruit and coconut to surprise the pallet with pure sweetness that contrasts with a tart finish. When he creates new products like his rose tart with longan fruit, he enjoys playing and experimenting with exotic local flavors. He enjoys using several Indonesian fruit and produce: mango, jack fruit, banana, vanilla from Singaraja and coffee from Sumatra.
Vincent is also in charge of desserts for the buffets displayed in the hotel or on the terrace with an unbeatable view of the sea, next to the chapel that is used for weddings. For these occasions he proposes a mix of Indonesian and French delicacies. He is very fond of the Pandan crepes with coconut and palm sugar or banana or jack fruit doughnuts, fried in front of the customers to achieve the best crustiness. French style fruit tartelettes with Balinese fruit, a variety of mousse and cakes. As the hotel St Regis is celebrating more and more weddings, Vincent had to provide a range of wedding cakes that vary in style and according to the nationality of the guests. Japanese brides tend to opt for English style wedding cakes with two storeys and covered with fondant. However, Vincent would listen to ideas and interpret them, making the most memorable wedding cake for you.
Although cakes are what take the eye when you enter Gourmand Deli, it is by no means all there is. Pastries are sold and served for breakfast, the various ice creams are tempting all day long and the chocolates are Vincent’s genuine pride. With an assortment of about ten types, they will ravish the true chocolate lovers and be the best present to anyone you love. They are classic in style but definitely have that little Vincent Stopin’s touch: ganache flavored with cardamom, green tea, caramel passion, whisky truffles to name just a few, dark chocolate with soft ganache and fruit paste. Most customers are tourists from Jakarta, Singapore, Moscow, Hong Kong or Japan who buy chocolate to take home for themselves or as gifts.
The Deli boasts a variety of around 15 ice cream flavors ranging from the all-time favorites to exotic mixes and refreshing sorbets. Although it is excruciatingly difficult to choose the best ones, it can be said that the chocolate and coffee ice creams are amazing in their intensity, the cardamom and dark chocolate flakes sorbet is a true revelation and the chilly and caramelized apple a pleasant surprise. All ice creams are made with local produce and Vincent swears that they can’t be fattening since he does not use cream! They are served in cones but can be ordered in advance for bigger quantities.
The Deli is also a good environment for having a fine but simple lunch. Sushis and other dishes are displayed daily on the boards on the wall and a range of drinks and coffees are served too. It is fascinating to see the patissiers at work in the background. The kitchen has all modern equipments and is impeccable. The treats that they offer should not be reserved to tourists only. Bali residents need to know that they can now have access to the best patisseries and chocolate they might crave for and miss from home. Vincent Stopin has brought expertise and savoir faire to Bali and his concept of a Deli selling classic and innovative creations is a breath of fresh air for anyone who loves chocolate, fine cakes and original flavors. Hotel St Regis is in the South of Nusa Dua, on the way to Geger Beach.
To amaze your family, friends and even yourself, Vincent has shared an easy traditional French recipe from his childhood:
Pets de Nonne – Light choux pastry fried (served with custard or chocolate sauce- optional)
500 ml of milk
2 pinches of salt
10 gr of sugar (only)
Icing sugar
225 gr of butter
250 gr of flour
400 gr of eggs
Palm oil (preferred) or other good frying oil
Patisserie is about precision and we need to weigh everything meticulously, says Vincent, even the eggs as they always vary in size.
1. Boil the milk, the butter, the sugar and the salt together and make sure the butter is totally melted.
2. Add all the flour in one go and mix with energy until all ingredients are incorporated and the mix dries up a little on the gas if necessary.
3. In a large bowl, add the eggs two by two and mix. The dough should become shiny and come away from the sides of the bowl.
4. Heat up a large quantity of palm oil (gives better texture) or other frying oil to 180 degrees (hot!).
5. Make small balls of the mixture with a pouch or with a spoon and cut the balls with a wet knife.
6. Fry them until golden brown, strain them and sprinkle icing sugar on them.
7. Optional but even more delicious: serve with a chocolate or custard.
