About Medelight
Joris Vée, 25, took up his first position as Pastry Chef at the gourmet restaurant La Grande Cascade*, located in the Bois de Boulogne last June. A very beautiful story that that of this enthusiast who, ten years ago, came to seek information and advice from the Journal du Pâtissier to better prepare his future. It’s a success, the course of the vice-World Junior Pastry Champion 2019 in Rimini.
Will be punctuated by the Shangri-La Paris with its star Michael Bartocetti, Fauchon with François Daubinet then Le Pré Catelan *** with his mentor Tom Coll for two and a half years. Today he leads the brigade of six pastry chefs at La Grande Cascade*, in the former hunting lodge of Napoleon III, where time seems to stand still under the impressive canopy.

JORIS VEE

Who we aretasty
CAP, Mention Complémentaire and BTM in his pocket, Joris Vée began his career at Fauchon, then at Shangri-La where he perfected his technique alongside Michael Bartocetti (his star), the current pastry chef of the Four Seasons Hotel George V. He then joined the Pré Catelan, under the benevolent supervision of Tom Coll, now the new executive chef of the Burj Al Arab Jumeirah (Dubai), where he took up the position of assistant pastry chef after three years. It was with enthusiasm that he joined the teams of chef Frédéric Robert at La Grande Cascade. "It's an institution, a big house that has human values. At Shangri-La, I worked a lot on citrus fruits, the combinations of flavors, and, at Pré Catelan, I learned a lot about the rigor and the laser side of the job with chef Anton. At 25, this new adventure represents a great challenge that I am very happy to take up,” enthuses the young chef, who also advises on bakery, pastry and catering.
our storysweet
Think, at 8 years old, he was making flans with his father butler, and at 14 years old, the two weeks of internship in 4th grade in pastry finished convincing him of this passion which never leaves him and whose approach is also reasoned: “When I started the job, I always thought that it was necessary to be as complete and as versatile as possible. As a result, I did pastry, chocolate, confectionery and ice cream, coached for Rimini by Best Ice Cream Workers including Frédéric Deville, Ludovic Mercier and Jean-Thomas Schneider. I would have done boutique pastry in a bakery, in pastry at Fauchon and Acide Macaron, in a palace at Shangri-La. And, catering pastry at Pré Catelan and La Grande Cascade where I also offer boutique-style pastries. »

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