Alexandre Favre

Rising star on the French pastry scene, Alexandre has been chosen by Yazid Ichemrahen as executive pastry chef at the most Parisian Palace.
Former student and right-hand man of Chef Christophe Michalak, Alexandre Favre cut his teeth at the Plaza Athénée before following the chef to launch his eponymous brand. After a stint at the prestigious Lausanne Hotel School, where Alexandre Favre teaches, he is back in Paris to play an active part in the pastry success story of the Cheval Blanc Paris. Working alongside chef Maxime Frédéric, Alexandre Favre is the sous-chef of a 65-strong brigade. The two men share the same passion and are also united by a common set of values: giving pride of place to raw materials and putting people first.

“For me, it is essential to set an example. This includes both the ability to train teams and to foster a spirit of cohesion within the laboratory.”