Cours dispensé :

Interview

1. Hello, could you introduce yourself in a few words?

Hello, I'm Yvan Chevalier. I am Chocolate Chef at Maison Guerlais in Nantes and a recipient of the Meilleur Ouvrier de France award in chocolate and confectionery for 2019.

2. When and how did your passion for confectionery come together for you?

I’ve had this passion since the age of 12. It has never left me.

3. Where does the desire to teach come from?

I love to share my knowledge. This is the motto of the meilleurs ouvriers de France: I’ve been taught, now I have to pass it on.

4. Why Maison Lenôtre and the school?

It’s a legendary place, the first school in France for pastry to be have been opened. Gaston Lenôtre is an example to us all.

5. What is your favourite dessert and why?

Quite simply, a flan or a good apple pie. Simple things are the best.

6. Your signature style in confectionery?

Simplicity, originality and enjoying tastes

7. Which recipe do you know by heart / can you do with your eyes closed?

Praline!

8. What advice would you give to an apprentice or person who would like to change career and go into the gastronomy sector?

Learn from chefs and learn to create your own identity, not to mention the past and classics.

9. What detail won’t you let slide in the kitchen?

Cleanliness and respect for elders’ knowledge.

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