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Chef Bruno COURET

Bruno COURET

Chef

Maître Pâtissier

Bruno Couret’s renowned reputation is due to his varied global experience. Practicing his art in Japan, United States, Greece, Russia, Indonesia, Australia, Morocco and South Africa, he is trained in training and has a passion for transmitting the know-how and techniques of French pastry cheffing. For many years, he has combined his job as a Chef to that of Export Manager for the very best ingredients for baking.

Chef Didier STEPHAN

Didier STEPHAN

Chef

Meilleur Ouvrier de France Desserts Glacés

Didier entered the world of patiserie at a very young age for a summer job. He soon realized that he is made for this job. He quickly graduated and his held in high regard by his contemporaries. He has pastry cheffing for many years at the very highest levels before moving on to win the MOF title at 42. The sharing of his knowledge and teaching have been and still are his “rasion d’etre”.

Chef Gérard BARSÉ

Gérard BARSÉ

Chef

Champion d’Europe Sucre d’Art

Artisan Pastry Chef and Chocolatier, Gerard’s extensive knowledge and talent have made him a respected professional in the world of pastry. His passions and creativity have allowed him to master, perfectly the Art of Sugar, a field in which he has found huge success. Today, in addition to his original job, he shares his knowledge and art through consultancy.

Chef Gérard CABIRON

Gérard CABIRON

Chef

Meilleur Ouvrier de France Desserts Glacés

Après avoir débuté chez Lameloise, il exerce chez Potel et Chabot, Lenôtre puis il remporte le concours de sculpture sur glace en 2006 puis l’Open Européen des Desserts glacés en 2007. Entre temps, il accède au titre de MOF Desserts Glacés.
Il est maintenant à la tête d’une des plus grandes maisons de Traiteur de la Région de Montpellier.

Chef Jean-François LANGEVIN

Jean-François LANGEVIN

Chef

Meilleur Ouvrier de France Pâtissier-Confiseur

He began his career at Lenôtre before embarking on his tour of France through. From Le Doyen to Le Trianon Palace before leaving for Bangkok. Returning to the Ritz he became Director of the International Culinary School at DGF. Today, he devotes part of his time to passing on his knowledge and passion to future generations.

Chef Martin LIPPO

Martin LIPPO

Chef

Spécialiste de la cuisine moléculaire et à l’Azote Liquide – Chef à Barcelone

Originally from Argentina, he now lives between Portugal and Spain. A master of molecular cuisine and the use of liquid nitrogen, Chef Lippo never stops creating new recipes in his laboratory kitchen in Barcelona, where he also gives professional cooking classes.

Chef Patrick CASULA

Patrick CASULA

Chef

Champion du Monde de la Pâtisserie

Patrick began his career in Chambéry and developed his talent in some of the worlds mostes renowned establishments, such as La Maison Pic in Valencia. Here he dedicated his time to the creation and development of new products and recipes which he promotes all over the world.

Chef Régis BOUET

Régis BOUET

Chef

Maître Chocolatier

A renowned professional and high level teacher, Regis reached the final in the contest Meilleurs Ouvriers de France Chocolatier. Chocolate has no more secrets to him and he is guided by the passion of training. He is now the head of one of the greatest catering business in the Montpellier region.