La Renaissance becomes first Australian Patisserie to be inducted into Relais Desserts [gallery]

29 September, 2015 by
Aoife Boothroyd

La Renaissance Patisserie and Caf has become the first patisserie in the southern hemisphere to be officially inducted into the Relais Desserts – the world’s most exclusive French Ptisserie association.

Formed over 30 years ago, the Relais Desserts is considered to be the ptisserie equivalent of receiving a Michelin Star. However unlike the Michelin Star program, Relais Desserts is invitation only, with chefs required to be sponsored by two Relais members and then assessed by their peers.

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Currently there are only 80 members world-wide, the majority of whom are French or French trained. Memebers include: Pierre Herm, Sadaharu Aoki, Paco Torreblanca and Frdric Cassel.

Members gather twice yearly to share their expertise, collaborate, and exchange ideas, and this September, La Renaissance’s co-owner and executive Patissier, Jean Michel Raynaud will travel to France to demonstrate his work to the alumni. The patisserie Raynaud will be showcasing includes: the Pices Montes which was inspired by French chef, Marie Antoine Carme and features cake tiers covered completely in gold leaf, along with intricate piping and hand-shaped, textured flowers. He will also showcase a gateau of lemon myrtle, aniseed myrtle and rosella (wild hibiscus) and an intricate chocolate bar.

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“In the continual quest for self-improvement, this is one of the main benefits of membership,” says Raynaud of the association.  

“I’m thrilled to take Australian native ingredients over to France and share the sweetest parts of the Australian food industry with other members. I hope this will cement our food on the international ptisserie map.”

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Now located in The Rocks, Sydney, La Renaissance was founded in 1974 by Paris Patissier Pierre Charkos in East Roseville on Sydney’s north shore. The patisserie then moved to the historic Rocks precinct on Bastille Day in 1992.

Pieces-Montees.jpgThe Pices Montes.

gateau-of-lemon-myrtle-aniseed-myrtle-and-rosella-wild-hibiscus.jpgGateau of lemon myrtle, aniseed myrtle and rosella (wild hibiscus) 

intricate-chocolate-bars.jpgIntricate chocolate bars