TraditionChoco
A complete professional with both boutique and restaurant experience, he wants his pastry to be “beautiful, good and gourmet”. Impressed by the vision of taste and the wow desserts always well thought out by Michael Bartocetti, he refined his techniques from the age of 18 to 23 through numerous internships at Bellouet Conseil, and he also likes to work with artistic sugar: 4th in the Gérard Barsé Trophy , 2nd at the National Festival of Croquembouches, he will then be selected to represent France in Rimini with his partner Aurélien Métayer installed today in L’Hay les Roses. Four months of training at DGF in Chanteloup and the title of Vice-World Pastry Champion at Rimini SIGEP 2019.
Picky about techniques, he conveniently applies his competition tricks such as making a strapping directly with grated coconut integrated on top for his mango coconut entremets. Passionate about taste, he changes his menu every season, and his market menu every month. A menu between seasonal products and variations of great pastry classics where its Breton origins willingly combine caramel and buckwheat. He also enjoys concocting classic truffle turnovers, Vol-au-vent and other Calf sweetbread bites for chef Frédéric Robert.
Gourmand of course, he loves the chocolate éclair by Stéphane Glacier, M.O.F. at Bois-Colombes station (92): “his pastry is made according to the rules of the art. And, I had the chance to work at his place during the confinement to help the France 2021 team; links were created. »
Today, he dreams of the M.O.F. Pastry chef: “It’s the consecration, we are the only one responsible, unlike the World Cup where everyone really has to do their part. Living 100% of this job, which suddenly becomes a passion, is the best advice he can give to the youngest: “I’m happy to get up in the morning, it’s never a constraint, but the only secret it is to train and work, work, work. Especially since the future of pastry will be more focused on taste -and much less on colorings-, but still very visual with more technicality because pastry evolves and improves in terms of techniques. »

JORIS VEE
Chef Pâtissier
au restaurant La Grande Cascade * au Bois de Boulogne aux côtés du Chef Frédéric Robert.

Chef de partie
puis Second de patisserie au restaurant Le Pré Catelan Paris***.

Demi Chef
de Partie hôtel Shangri-La Paris.

vice- Champion
du Monde Junior de la Pâtisserie, Rimini, SIGEP.

Commis pâtissier
chez Fauchon, Paris.

BTM Pâtisserie
à l’hôtel Shangri-La Paris avec Michaël Bartocetti.

Mention complémentaire
avec Jonathan Blot, ACIDE MACARON, Paris

CAP PATISSERIE
chez Mr Lemaire à Levallois-Perret et au CEPROC rue Goubet 75019
