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Nos recettes
Champion of France for young chocolatiers Rabelais Prize for Young Talent 2024.
He began his apprenticeship in pastry and bakery at the age of 15 in Montpellier. Driven by his passion, he continued his journey in Paris, gaining diverse experience in a restaurant, a research laboratory, a pastry shop, a chocolate workshop, and later at a five-star hotel. Throughout his career, he honed his craft alongside two Meilleurs Ouvriers de France and two World Champions. In 2024, Baptiste joins our team, ready to bring his expertise and enthusiasm to enrich our group.
The Saint-Honoré
Bourbon Madagascar Vanilla Intense Tart
« Best Chef Awards » 2019
Chocolate
Easter Flower
Culinary Creations with Liquid Nitrogen
Baba Rhum ∙ Vanilla ∙ Apple pie
Meilleur Ouvrier de France and Director of Ecole Bellouet Conseil
