3 questions to Agathe Senoble.
She joined the family saga at the age of 26. Her goal? To create exceptional pastries!
Gault&Millau: By focusing on high-end patisserie, are you reinventing the Senoble brand? Agathe Senoble: We were thinking more in terms of redeploying the brand. We have our expertise, our know-how and our dairy DNA. Here, we're really going back to our roots, with a pastry-making gesture, a team and reinvented pastries with our iconic floating island. Gault&Millau: How many pastry shops are you opening in 2017? Agathe Senoble: In 2017, we've already opened our first pastry shop in Paris, and we have two ice cream shops that will open at the end of May, at the same time as our presence at the Taste of Paris gastronomy festival. And depending on opportunities, we're thinking of another patisserie by the end of the year, and other ice-cream shops as well. Gault&Millau: Luxury patisserie is a real trend. Isn't it contradictory with the healthy trend? Agathe Senoble: They're not the same areas of indulgence.Our expertise in milk and milk derivatives has been established for almost 100 years. Patisserie has never been as popular as it is today, but for us it's much more than a trend, it's a new chapter in the history of our brand. However, to be truly sustainable, we need to be able to adapt to the new needs of our guests and the way they consume. So we're not stopping ourselves from opening up our range to include plant-based milks to delight all gourmands!
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