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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.
The Best Apprentice of France «Pastry» 2023 is Theo Levavasseur.
Congratulations to him and the 14 finalists who invested in this ambitious contest that Relais Desserts is proud to support.
Relais Desserts is the official partner of the Meilleurs Apprentis de France Pastry competition which will take place on March 13 at the CFA of Arras. We wish all candidates good luck!
The final of the Meilleurs Ouvriers de France Pastry event was held last week at the Lenôtre School. The candidates' buffets were magnificent and we look forward to the results.