Béranger GOSSET

After training at Ferrandi and working with Gérard Mulot and Laurent Duchêne, Béranger Gosset opened Bouche-Bée in Verdun with Romane Amadori. He received the Pastry Chef Award at the Gault&Millau Tour Grand Est.

Presentation

Born in Metz, Béranger Gosset grew up in Verdun, coming from a long line of merchants. He returned to settle in that city, where he opened a shop under his name and that of his partner.

From Accounting to Pastry Making

With a vocational diploma in business management and accounting, he turned to pastry making, his passion since childhood. He trained at the Ferrandi School and then worked, among other places, at Gérard Mulot. He later joined Laurent Duchêne, where he mentored a young pastry chef from Nice, Romane Amadori.

The couple wanted to start their own business, away from big cities. “We quickly decided we wanted to start our own business, avoiding big cities. In late 2022, to test our creations and gauge the local market, we rented a booth at the Verdun Christmas market. It was a huge success!”

A Shop That’s Expanding

In early 2023, they bought a former cell phone store to open Bouche-Bée. The space was small. By late 2025, the purchase of an adjacent space allowed them to set up a more spacious production area.

At Bouche-Bée, you’ll find classics of the genre, such as flan and crumbles made with seasonal fruits, as well as travel cakes. Drawing on his expertise in chocolate making, Béranger Gosset is now expanding this line of business.