International
Étienne LEROY
In October 2022, the 2017 World Pastry Champion joined Maison Lenôtre as Head of Sweet Creation. Although his childhood dream was to become an archaeologist, it was during a vacation in Quebec with his uncle, a pastry chef, that Étienne Leroy fell in love with the profession. "Thelife in the store, with the apartment above, the daily work, the cakes, the Sunday pastries, everything enchanted me. That's whenI decided to pursue my career", he recounts.
Étienne Leroy began training at the Lycée hôtelier Notre-Dame de La Providence, in Orchies (Nord). He did his work-study with Dominique Benoit, a chocolatier in Lille, and took part in his first Best Apprentice of France competition. The young pastry chef then moved to Paris to join the teams of Stéphane Glacier, MOF Pâtissier. He continued his studies, taking a BTM (brevet technique des métiers) in Nancy.
In 2009, when he arrived in Paris, he opened Café Pouchkine at Printemps Haussmann with Emmanuel Ryon, 1999 world pastry champion, MOF 2000. He stayed there for three years. He then moved to Lausanne, where he taught with Franck Michel at the Ecole hôtelière. A passion for training and transmission that would follow him throughout his career. He later joined the Hôtel du Cap-Eden-Roc as sous-chef, working alongside Lilian Bonnefoi.
At the same time, he took part in a number of competitions. In 2017, he won the title of World Pastry Champion with an astonishing rock-themed composition, including a stunning dessert with mandarin sorbet, green apple compote, vanilla espuma, hazelnut meringue and crispy arlette, which he made for the Gault&Millau Gala dinner in November 2022. He then became head pastry chef for sweet creation at Lenôtre, under the aegis of Guy Krenzer.
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