> Was it a vocation to be a Pastry Chef? 

It was more weakness for good things than a vocation. I love sharing cakes still warm from the oven during a party with friends or family.

> How did you hear about the Flexipan^®? 

I heard about the Flexipan^® when I was working in the Crillon Hotel in Paris and in the Dorchester Hotel in London.

> What did it change in your way of working? 

This product enables a perfect and quick unmoulding.

> What are the products you use more often?

I regularly use the discs 18 or 22 cm diameter to insert fruit jellified pallets but also Relief Pastry mats to get a nice decoration for an entremets.  I think the Flexipan^® is perfect for cones, muffins, cakes and financiers. It is also ideal to mould individual frozen desserts.

> What kind of pastry are you interested in nowdays?

A frank pastry made with quality products respecting traditions.
A crusty tart, a soft cream with redcurrants "Boiron" on top, a tangy meringue with kalamansi put in the oven to get it pearled ... a real pleasure!

Pastry chef for Boiron Frères Company since May 2001

Second-in-command with Christophe Felder - Crillon Hotel June 1999

Pastry chef of the restaurant Bank in London October 1996

Pastry chef in the Campiglia Hotel in Italia May 1994

Training as a Pastry Chef with Yves Girard in Matignon - 1984