Aged 16, he began his training in French haute-couture pastry making. The turning point in his career came when in 2013 he took part in the TV competition “Who will be the next great pastry chef?” on the France 2 channel. He made it to the final and was spotted by Christophe Michalak who chose him to assist him on his new MasterClass project. The final step before standing on his own two feet was a position as Creative Director for international and French markets at Ladurée. In September 2016, he opened his own patisserie, La Goutte d’Or, designed as a cross between a traditional boutique and a coffee shop. Discover pale raw concrete, vintage mirrors from Saint-Ouen’s flea market, a cooking lab in full view and a small seating area.
Unlike bijou patisseries, this place is all about conviviality. His creations bridge the gap between French haute couture patisserie and simpler, more traditional desserts but always prepared with a twist. His vanilla and pecan nut tart, his “La Goutte d’Or” signature dish – a chocolate and buckwheat spiral, his lemon-yuzu tart and Mont Blanc have become some of Paris’s sweet-toothed gourmets favourite desserts!