Séverine is graduated from the France’s oldest hotel and restaurant training school, CFA Médéric. 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 (Meilleur Ouvrier de France) chefs from five-star restaurants and palaces.

Séverine is graduated from the France’s oldest hotel and restaurant training school, CFA Médéric. 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 (Meilleur Ouvrier de France) chefs from five-star restaurants and palaces.