A scent of Japan blows through Eyguières thanks to Emma Obadina’s pastries

A scent of Japan blows through Eyguières thanks to Emma Obadina’s pastries
A scent of Japan blows through Eyguières thanks to Emma Obadina’s pastries

“It was Japan that came to me, I wasn’t really looking to make Japanese pastries.”

And yet, for two years, his diary has been full. From one show to another, Emma Obadina tours France and regularly travels to Europe to present her culinary shows, during which she creates, in front of the public, highly refined pastries. Unique in France and a reference in the world of Japanese gastronomy, Emma offers creations straight out of her imagination, mixing French classics such as choux, and Japanese flavors (read below).

Educational trips

It was in the United States, with a chef himself trained by a Japanese master, that she discovered this world made up of foreign flavors and ancestral techniques. Back in France, she settled in Eyguières, in the heart of the Alpilles, from which she also draws inspiration for her creations: “There are fields labeled organic in the Alpilles, I find all my little treasures there.”

Because, for Emma, ​​healthy eating is at the heart of her thinking. “The pastries that I create are gluten-free, lactose-free, and they have a very low glycemic index. I only use 20 to 25% sugar unlike classic pastries which are around 50 to 60%.” This obviously comes from the choice of ingredients. And one of those staple ingredients comes from the adzuki red bean. “We have to sift them, we have blisters on our hands. We have two, three days of work with deadlines to respect. We do everything by hand.”

-

-

PREV the latest news about AI
NEXT Researchers make surprising discovery on Venus