Intensive Professional Program in French Pastry at FERRANDI Paris: Masterclass with Chef Naraé Kim on the “Bijoux” Pastry

Students of the Intensive Professional Program in French Pastry at FERRANDI Paris recently welcomed Chef Naraé Kim, Executive Pastry Chef at the Park Hyatt Paris–Vendôme and Gault & Millau’s “Pâtissière of the Year 2024,” for an inspiring masterclass dedicated to her signature creation, the “Bijoux.”

Chef Kim guided students through each stage of the delicate dessert, from the precise preparation of its layers to the jewel-like finishing touches that give the pastry its name. True to her philosophy, she emphasized balance and natural ingredients, limiting sugar and artificial colourants in favour of fruit pectins and fresh flavours.

The Bijoux, which evokes the brilliance of a gemstone, combines refined textures and flavours such as chocolate, red fruits, and edible flowers. Drawing on her Korean roots and French technique, Chef Kim encouraged students to see pastry as both an art form and a sensory experience.

This exceptional masterclass offered participants a unique glimpse into contemporary haute pâtisserie and was a highlight of the program — a sparkling moment of creativity and inspiration at FERRANDI Paris.