My mom used to bake a lot of cakes. I loved stirring in the pan and then, of course, licking the wooden spoon. I quickly became interested in this profession.

When I was 11/12, I was lucky enough to meet Régis Ferey, then head pastry chef at the Élysée Palace.

He took me on a tour of the kitchens. I was lucky enough to leave with one of the two chocolate tarts made for Jacques Chirac.

I took a training course, and from the age of 15 I was an apprentice. I started learning the basics of the trade in the store, but I was already convinced that Palace patisserie was the right thing for me.

I was lucky enough to join the Cheval Blanc Paris project in 2019, to help create and prepare for the opening. Alongside Maxime Frédéric and our 65 Ambassadeurs, we are committed to baking for pleasure.

If we can please ourselves, we're bound to please our customers.

My mom used to bake a lot of cakes. I loved stirring in the pan and then, of course, licking the wooden spoon. I quickly became interested in this profession.

When I was 11/12, I was lucky enough to meet Régis Ferey, then head pastry chef at the Élysée Palace.

He took me on a tour of the kitchens. I was lucky enough to leave with one of the two chocolate tarts made for Jacques Chirac.

I took a training course, and from the age of 15 I was an apprentice. I started learning the basics of the trade in the store, but I was already convinced that Palace patisserie was the right thing for me.

I was lucky enough to join the Cheval Blanc Paris project in 2019, to help create and prepare for the opening. Alongside Maxime Frédéric and our 65 Ambassadeurs, we are committed to baking for pleasure.

If we can please ourselves, we're bound to please our customers.