Saudi-born chef Abdualltef Alrashoudi blends French technique with his heritage, leaving surgery to study at Le Cordon Bleu and open his Paris bakery LÂM.
You left surgery to bake, what does that say about following your passion?
Initially, leaving surgery for baking was less a career change and more a personal awakening rooted in purpose. Therefore, bringing Saudi Arabia to Paris honors my roots while proving passion often requires bold risks others may never understand.
How did you convince a French audience to embrace Middle Eastern flavors in classic pastries?
I never tried convincing French guests, instead I introduced Middle Eastern flavors through familiar pastry forms they already trusted. Consequently, pistachio, saffron, cardamom, dates and rose felt comforting yet surprising, earning acceptance through authenticity, elegance and respect.
The name LÂM is intriguing, what’s the story behind it and how does it capture your journey from surgeon to baker?
Firstly, LÂM represents beginnings in Arabic and echoes l’âme in French, meaning soul, perfectly reflecting my personal transformation.
Thus, the name balances surgical precision with emotion, symbolizing heritage, creativity and a meaningful new chapter in Paris.
What’s been your proudest ‘aha’ moment since opening LÂM Bakery Paris?
Notably, my proudest moment came when a French guest found unfamiliar saffron flavors emotionally familiar during tasting. As a result, that reaction confirmed Middle Eastern flavors become universal when treated carefully through refined French pastry technique.
What are your future plans?
Looking ahead, my vision focuses on seasonal pastries highlighting Saudi and Middle Eastern flavors through disciplined French craftsmanship. Ultimately, I aim to expand LÂM in Paris, collaborate creatively and eventually return the concept to Saudi Arabia.
