Please wait
Gault&Millau
Contact
37-39 rue Boissière
75016 Paris
France
Phone : 01 41 40 99 80
"When I was young, people would ask me if I was going to become a pastry chef, but I'd say 'no, no, it's a pleasure, a passion, but never in my life'," recalls Florent Margaillan. However, after a scientific baccalaureate, he opted for the hotel-restaurant sector. He made his debut at the George V as a commis, then became sous-chef at Le Castellet, in the Var region. In 2010, he was French dessert champion in the Professional category, and joined the Lasserre restaurant in Paris as second pastry chef. "It's been a hyperconstructive three years," he comments.
In 2013, he came third in the Mondial des arts sucrés and joined Franck Ferigutti, MOF in the kitchen at the Terre Blanche hotel in Fayence. Four months later, Ferigutti left for L'Apogée in Courchevel and Château Saint-Martin.I followed him," he says, "I had come to work with him."
2015 marks a new impetus for the chef. He was a finalist in the Meilleur ouvrier de France competition, and Yannick Alléno invited him to become pastry chef at the Royal Mansour. He spent three years in Marrakech.I was slapped in the face," he says, "it was of such a high standard..."
Since 2018, the chef has been exercising his talents at the Grand-Hôtel du Cap-Ferrat, where he manages desserts for three establishments and provides in-room and banquet catering. In recognition of his work, Gault&Millau will be awarding him the Pâtissier PACA trophy in 2022.
I.B.
Please wait
