Adrien SALAVERT

Pastry Chef : 1 restaurant

Presentation

"My background may seem atypical, but it's not. I knew from the age of 10 that this was what I was going to do," explains Adrien Salavert. At first, the young man was drawn to the bakery, but his experience as an assistant pastry chef on the island of Oléron gradually led him to pastry-making: "Over there, I saw the magic of the profession", he confides. His parents, fearing a youthful whim, nevertheless urged him to study. He completed a DUT in business management, followed by a professional degree in human resources in Canada .

In 2011, he returned to his first love, passing his CAP in pastry-making. The following year, at the age of 23, he landed his first job as a pastry-chocolate maker. "It was hard to find a job, as the others already had four or five years' experience. But my boss also had a background in retraining, so my profile spoke to him. "

In 2013, he joined Stéphane Carrade's team at the Grand Hôtel de Bordeaux. From commis, he became sous-chef pâtissier in less than two years. He then followed the chef to the Skiff Club at the Ha(a)ïtza hotel in Pyla-sur-Mer. In 2018, the pastry chef was hired by Jérôme Banctel at Gabriel, the restaurant of La Réserve Paris. Recruited as chef de partie, he became the establishment's new pastry chef in less than three months. After the birth of his daughter, he decided to leave the capital and "find an ambitious project near Bordeaux". This happened in 2021, when he met his future chef, David Charrier."We quickly agreed that Les Belles Perdrix should become one of Gironde's top restaurants. "

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