In the Kitchen with Chef Rémy Fünfrock

Motivation Meets Passion

What still excites you about stepping into the kitchen each morning?

The kitchen is a place where discipline meets creativity. Every day brings a new challenge: a new technique to refine, or a chance to elevate a dessert just a little further than yesterday. That constant pursuit of improvement keeps the craft alive for me. No matter how many kitchens I have worked in, that moment when the prep begins, and the team comes together to build something extraordinary, it never loses its magic.

French Roots

Growing up and training in France, how do your roots continue to shape your work here at La Patisserie?

At La Patisserie, I try to bring that spirit of French craftsmanship to everything we create. Whether it’s a delicate tart, a perfectly laminated croissant, or a seasonal dessert, the goal is always the same: to respect the tradition I grew up with while sharing that experience with our guests in a way that feels both authentic and exciting.

The Ruby

Is there a pastry in the showcase that feels especially personal to you, one that tells part of your story?

One of the pastries in our showcase that feels especially personal to me is the Ruby. It’s named after my daughter, and creating it was my way of capturing the flavors she has always loved most.
The dessert is built in layers that celebrate chocolate in different textures. At the base is a flourless chocolate cake, a deep flavor gives the cake its structure and an intense cocoa foundation. On top of that sits a light chocolate mousse made of a mix of milk and dark chocolate. Between those layers, I add a bourbon vanilla cream, soft, fragrant, and slightly warm in flavor which brings balance and a touch of elegance to all that chocolate.
What makes the Ruby instantly recognizable in the case is its finish. The entire pastry is coated in a glossy red chocolate glaze and topped with a sugar dusted fresh raspberry , giving it a jewel-like shine that reflects the name. It’s bold, a little dramatic, and full of personality, much like the person it’s named after.
For me, the Ruby is more than just a dessert. It’s a small tribute to my daughter and a reminder that some of the most meaningful creations in the kitchen start with the people we love and the flavors that make them happy. Every time I see it in the case, it feels like sharing a piece of that story with our guests.

Sweet & Savory

La Patisserie offers both sweet and savory items. How do you approach balancing indulgence with refinement across the menu?

Indulgence often comes from richness like butter, cream, chocolate, or even cheese but, refinement comes from clarity of flavor. Instead of piling on ingredients, I focus on letting a few high-quality components shine. For example, a chocolate tart might highlight a deep, smooth ganache balanced with a lightly toasted cocoa nib nougatine rather than excessive sweetness. I have worked to reduce sugar slightly, so the pastry tastes more elegant than heavy. Bitterness from dark chocolate, nuttiness from toasted almonds, or tanginess from yogurt or fruit helps create balance.

Savory items like quiches, savory tarts, or laminated pastries get the same level of attention as desserts. The doughs are precise and bake to perfection, the fillings are layered in flavor. Refinement often shows through portion control and visual simplicity, so they feel just as polished as the sweets.
Indulgence provides the pleasure, while refinement ensures the experience feels elegant rather than heavy. The best patisserie finds harmony between the two.

Spring Flavors

What seasonal items can we expect for this Spring?

For a spring patisserie menu, the focus typically shifts to lighter textures, fresh fruit, bright citrus, and floral notes that reflect the season. Guests can expect pastries that feel fresh and vibrant after winter’s heavier desserts.
Here are some possible desserts to find at La Pâtisserie during the spring season:

• Strawberry Rhubarb Tart, a classic spring combination balancing sweetness and tartness.
• Mixed Berry Pavlova, crisp meringue with mint diplomate cream and seasonal fruit.
• Rose lychee Macaron with raspberry.

Must-Try Pastry

What is one classic French pastry that you believe everyone should try at least once and why?

One classic French pastry I believe everyone should try at least once is the mille feuille. It’s a perfect example of what makes French pastry so special: simplicity, precision, and balance.

It’s made of just a few elements: delicate layers of crisp puff pastry, smooth pastry cream, and a light glaze or dusting of sugar. But what makes it remarkable is the contrast of textures and the level of technique required to execute it properly. The pastry must be perfectly laminated, so it bakes into dozens of flaky layers, while the cream has to be rich yet light enough to complement the crispness of the pastry.

City Inspiration

You’ve said that sometimes the sunrise on King Street reminds you of Provence. How does Charleston inspire you creatively?

Charleston inspires me in quiet, subtle ways, often in moments you wouldn’t expect. There’s a particular feeling early in the morning on King Street, just as the sun comes up and the city is still calm. The warm light hitting the old buildings and the soft colors in the sky sometimes remind me of mornings in Provence. That sense of warmth and gentleness carries into the way I think about pastry.

Curiosity, Patience & Discipline

For aspiring pastry chefs, any advice you'd offer someone just starting out in the industry?

For anyone just starting out as a pastry chef, I’d focus on three key pillars: curiosity, patience, and discipline. Pastry is a craft where small details make a big difference. Temperature, timing, and technique are everything.

Master the basics before chasing trends. It’s tempting to jump straight into elaborate plated desserts or trending flavors. But a solid foundation in classic techniques like laminations, custards, mousses, chocolate work etc. will serve you for your entire career. Once you have that mastery, creativity flows more freely.

The kitchen can be intense, and mistakes are inevitable. Take each failure as a lesson, not a setback. Taste critically, adjust, and try again. Growth comes from refining your skills through practice and reflection.