INTERVIEW

1. Hello, could you introduce yourself briefly?

I have now been part of the Lenôtre group for nearly 15 years, working across both cuisine and pastry, contributing to receptions in iconic venues and participating in major events.

The desire to create and to help grow the spirit of French culinary art drives me every day.

2. When and how did you first experience this spark or develop your passion for pastry?

I joined a renowned culinary school at a very young age. There wasn’t a specific turning point pastry has always been something close to my heart. I have always enjoyed preparing pastries for snacks, breakfasts, and everyday moments.

3. Why did you have the desire to teach?

After sharing many technical tips with renowned chefs, I felt the desire to pass them on in turn, to help preserve and develop the spirit of culinary art.

4. Why the Lenôtre house and school?

I grew up in Plaisir, the birthplace of the Lenôtre house, where I often went on Saturday mornings and where I was surrounded by the smell of freshly baked croissants.

5. What is your favorite dessert and why?

Rabbit ravioli and soupe au pistou.

6. Your signature in pastry?

The traditional French wedding croquembouche. It is, in my opinion, the dessert that evokes the most emotion.

7. Which recipe do you know by heart?

Crepes , a simple and indulgent recipe.

8. What advice would you give to an apprentice or someone looking to retrain in pastry?

“Choose a job you love, and you will never have to work a day in your life.” – Confucius 

9. What is the detail you never compromise on in pastry?

Always taste with a spoon.