Alexis POCINHO
Pastry Chef : 1 restaurant Alexis Pocinho joined Franck Putelat's Table in Carcassonne... and never left. The pastry chef likes to innovate and surprise with a modern approach to his work.
"I was immersed in this world from an early age. My father was a pastry chef in a store. From the age of 13-14, every school vacation, I'd go with him to make the pastries." So it all began very early for this young chef from Auch, in the Gers region. This vocation led him to a vocational baccalaureate in cookery, followed by an honours degree in pastry-making. During his studies, he did an internship at the Hôtel le Parc, and an internship with his father: "I learned everything there. Three months in pastry, three months in chocolate, three months in viennoiserie, three months in bakery... I went right to the end of things."
The adventure at Franck Putelat's Table
In 2018, he took his first steps as an employee at La Table de Franck Putelat, a restaurant in the Hôtel le Parc. First commis, then chef de partie, he seized the opportunity to become pastry chef when the position became available. "What I like about this establishment is that, in a way, the work is never done. You always have to question yourself, move forward, go further. The chef instills this in us when we arrive."
For the past four years, Alexis has been working here, adding his own personal touch to the menu: "We're diversifying the desserts, adding vegetables and seafood. They're more like cooking pastries than 'pure' pastries", he explains.
Modern patisserie, between land and sea
Salicorne, caviar, seaweed, plankton... Iodized products find their place in his creations. The layout of the kitchens encourages this inspiration: "Seeing the chef working next door inspires me a lot. At Le Parc, the kitchen and patisserie are in the same place. I think that's an advantage for us, because we pass on a lot to each other."
Alexis Pocinho also revisits traditional preparations. Among them, pommes soufflées - a 19ᵉ century potato-based dish - which he declines in a sweet version, as a dessert, despite a particularly demanding technique.
A taste for the local
While he explores bold flavors, the chef also maintains a strong attachment to fruit. His favorite is the strawberry: "We grow them ourselves in our garden. We pick them at the very end of summer, when they've soaked up the sun and are fully ripe." To complete their harvest, the chef works with local producers. Alexis Pocinho has been named in the Pâtissier de l'Année 2026 category by Gault&Millau.
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