By the age of 31, most pastry cooks have already come a long way. Ten years ago, Quentin was still on the benches of the law faculty in Lyon. He was then struck by the fact that people love the French when they cook. Why not him then? Rather than lazing about his studies, he immediately embarked on his career as a Pastry Chef with a training in a professional school (2011) and immediately a first experience at the Chalet des Iles, in the Bois de Boulogne, in Paris. This is where he learned the dimension of the profession and its field of expression. This was followed by a traditional course switching from a Palace (the Royal Evian) to the Hôtel de la Tremoille (2015), then Faust restaurant, the Oka, before being spotted by the Novotel-les Halles (2018). It was there, as a Pastry Chef, that he made a name for himself with a Tea Time in the Jardin Privé, listed among the best in Paris, between the Ritz and the George V (2019). That same year, he won first place in the “Grand Prix de la Pâtisserie.” Now, he is joining Le Royal Monceau – Raffles Paris as new Pastry Chef.
His philosophy: Straight to the point, without too much demonstrative technique, but with an obsession for freshness and greediness. “The dessert must be sober, he says, be self-sufficient, respect its title and not be too talkative, nor deny itself in the “unsweetened”. My ideal is elegance”.