Pastry chef · Poitiers · France

I want dessert to become the lasting memory.

I create restaurant desserts, entremets and seasonal pastries. This portfolio grows alongside my training and professional experience.

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Citrus entremets

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My featured creations

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Citrus entremets01Selected creationCitrus entremetsLemon-almond sponge, clementine insert, orange mousse and mirror glaze.Cream puffs02Selected creationCream puffsCraquelin choux filled with pastry cream.Elderflower, vanilla and strawberry entremets03Selected creationElderflower, vanilla and strawberry entremetsElderflower and vanilla mousse, strawberry insert, lemon-almond sponge and mirror glaze.
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My journey in motion

Learn, create, travel.

I am currently completing a specialist certificate in restaurant desserts at Campus 120. I am developing a precise pastry style designed for the plate, with the ambition to continue my journey internationally.

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