Tristan Rousselot

The Saint-Honoré

After completing his training at the Lycée Professionnel Hôtelier de Challes-les-Eaux, he honed his skills at the Hôtel Le Chabichou and the restaurant Le Diane, located in the Hôtel Fouquet's Barrière. In 2015, he participated in the television show "Qui sera le prochain grand pâtissier" and stood out by finishing in second place. He further enriched his experience by working at Christophe Michalak's patisserie, followed by the restaurant Akrame in Paris. In 2018, he became a pastry chef instructor at the Ritz-Escoffier cooking school, before joining the prestigious team at the Prince de Galles in 2019. Today, he joins us as Head of Creation, where he applies his artistic talents and expertise to the development of our products, offering ever more innovative and refined creations.