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Well-received by the public in Burgundy, he opened a kiosk in Spring 2015 in the La Toison d’Or (The Golden Fleece) regional shopping centre, then joining this with his new manufacturing workshop and his third shop in the north of Dijon in Autumn 2015.
A pastry chef since the age of 14, he has forged his know-how with Laurent Le Daniel (Rennes), Romaric Boilley (Délices des Sens, Lyon), Pierre-Yves Kermarec (Histoire de Chocolat, Brest) and Sébastien Brocard (Saint-Genis Pouilly).
Pierre Hubert is a pastry chef who is invested in his work, who is committed to changing his dessert menu three times a year (in spring and autumn and for Christmas). Always listening to his pastry chefs and his customers, he is continually trying to discover and to introduce new flavours. He now represents French pâtisserie in Dijon, the new city of gastronomy.
Congratulations to Xavier Berger who has just passed the demanding MOF tests and is now one of the Meilleurs Ouvriers de France Chocolatiers Confiseurs. Congratulations to him!
Discover Pierre Hermé’s new book, Toutes les saveurs de la vie. The odyssey of a pastry genius. The "best pastry chef in the world" shares the story of the major stages of his life and the keys to his success. He makes discover his travels and his many meetings with producers and artists who inspired him.
The entire pastry family is in mourning since the death of Franck Fresson. Admired for his talent and skill, he will continue to inspire his peers and younger generations for a long time to come.