Martin Diez

Raw and refined through
the lens of Martin Diez
Pastry chef Paris
I’ve always loved extreme contrasts. A rave today. A fine dining experience tomorrow. Contrast is enriching. It inspires me. Graffiti tags, skaters, trashy billboards on a wall... They contrast beautifully with the refined Parisian architectural scene. They balance out... And exploring that balance between raw and refined in desserts gives me a kick. It’s finding a match between truly refined flavours, while still giving it a brutal character. It’s really cool to look up those contrasts and create your own language.
Martin Diez

The symphony of taste and texture

Chef Martin Diez talks about Mona Lisa

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