Floriane GRAND
After several years at Fauchon, pastry chef Floriane Grand is now blossoming at Monaco's Blue Bay, alongside Marcel Ravin.
Floriane Grand, head pastry chef at Monaco's Blue Bay, didn't follow the traditional path to the most prestigious addresses. The young woman, who grew up in Carpentras, initially opted for a career in personal assistance, a branch that did not appeal to her, and which quickly prompted her to change direction. "It was after doing a mini-internshipin a small patisserie in Carpentras that things really clicked. I immediately fell in love with this profession", recounts the woman who will no longer count the hours she spends learning all the tricks of the pastry trade .
Heading for Paris and Fauchon
Floriane Grand entered the CFA, obtained a CAP, passed a number of competitions (Best Apprentice of France, Junior Pastry World Cup, etc.) and went on to obtain a BTM in pastry andconfectionery, while working at Christian Cottard's renowned pastry shop in Antibes. "I then had the opportunity to work at La Réserve de Beaulieu, my first experience in the restaurant business.But all the planets were probably not aligned, and when I was offered a job at Fauchon in Paris, I didn't hesitate to leave the Côte d'Azur. "
She learned to work at Fauchon's pace - "demanding, fast-paced " - and her talent and hard work soon landed her a place on the R&D team. "I spent some wonderful years at Fauchon, learning a lot, both technically and in human terms. When the directions taken by the group no longer corresponded to what I expected, I left to work with Sébastien Vauxion, at K2 in Courchevel, before being hired by Marcel Ravin at Blue Bay. "
Close collaboration with Marcel Ravin
Today, Floriane Grand is in charge of all the establishment's pastry-making (restaurant and hotel), and has adapted to Marcel Ravin's highly personal cuisine, with its strong Martinique influences. "We obviously work closely together to ensure that my desserts are in perfect harmony with the spirit of the chef's cooking. This is essential. at L'Orange Verte, the second restaurant, I have a little more freedomwith a menu that's obviously simpler than at Blue Bay." Gault&Millau rewarded his talent with thePâtissier PACA Corse Monaco 2025trophy.
