Our chefs, Séverine & Julie are real bonbon. Their love of the art of pastry-making is one of their best qualities, one that has been enriched and developed through years of experience.
Their family’s culinary heritage have bequeathed them a wealth of pastry-making secrets that they have always cherished and sought to carry on.
Even in their childhood, their kitchen served as a true pastry-making laboratory, where they turned out such delights as marbré au chocolat (chocolate marble cake), sablés (shortbread cookies), tartes abricot-pistache (apricot-pistachio tarts), pains de campagne (French sourdough), or even just crêpes Suzette. Their quest to discover and share had no limits, then as now. Today, their family secrets have been added to the complex techniques they learned from prestigious pastry schools.
Severine is graduated from the France’s oldest hotel and restaurant training school, CFA Médéric under the guidance of Cyril Gaidella (Desserts’ Champion of France). Once she received her CAP Patissier (pastry-making certification), she headed for Dalloyau the France’s legendary pastry-making company, where she was trained under the guidance of the country’s finest pastry artisans such as Yann Brys (Meilleur Ouvrier de France) chefs from five-star restaurants and palaces such as Sébastien Serveau.
Julie is graduated from the famous International Culinary School Le cordon Bleu, in Paris. She enjoys so much teaching that after she reveived her “Grand Diplôme” she became the assistant of the pastry head Chef of Le Cordon Bleu! She’s been working among others at the Michelin two stars Park Hyatt Paris Vendôme restaurant. But teaching and sharing her knowledge is what she really likes the most.
French but open to new horizons, our chefs have spent several years abroad. This experience instilled in them the joy of sharing with other cultures, contributing a great openness of spirit and empathy for the excitement of voyagers in search of discoveries.
For Severine & Julie, Pâtisserie à la carte provides an opportunity to share their passion for sugary delicacies with people from all over the world and prove to one and all that a sweet tooth is a lovely flaw to have.