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Jeffrey Cagnes

A champion for French classicism, Jeffrey has a lot of experience (Délicabar with Sébastien Gaudard, Yamazaki pastry shop, Thoumieux restaurant…). He has been much influenced by Stohrer, since he served as an apprentice before he became a Chef. His experiences have allowed him to gather great knowledge of French patisserie, outstanding skills, as well as a necessary distance. « All that gets created today is merely re-created. It seems to me that what matters the most is to be humble and serve a great repertoire. But that doesn’t mean we can’t spruce it up a bit ! »

Photos © Alexandre Guirkinger & Roberta Valerio

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