Last Thursday, the Daniel Hechter boutique Rue Marbeuf hosted its first After Work session. Thanks to Christophe Mickalak, the pastry chef of the Plaza Athénée, and Julien Arnaud, a journalist of the French television channel TF1, the event was a success and the interview brought a convivial atmosphere in the boutique.Whilst sipping champagne and eating delicious appetizers, we learned that Christophe Michalak’s secret is only to use flavours that he likes and never adapts his pastry to his client! When cooking, he always looks for the perfect mix between emotion and efficiency. Any taste should be straight, clear and distinct. Cakes have to be nice and good – as explained by the event’s theme! – but they must also create an emotion. Chef Michalak compared his pastry to haute couture, which explains why he bakes his cakes the same way we would dress a pretty woman!After this incredible night we are all looking forward to the next event with Christine Arron, who is a track and field sprint athlete, and holds the European record for the 100 meters since 1998!