Héléna PHILIPPART
Pastry Chef : 1 restaurant As head pastry chef at Domaine de Verchant, Héléna Philippart has built her career on a combination of Michelin-starred establishments and contemporary pastry-making, which has earned her a reputation in the Occitanie region.
Presentation
When she talks about the reasons that led her to turn to pastry-making, Héléna Philippart, pastry chef at Marcelleat Marcelle's Domaine de Verchant, near Montpellier, is almost apologetic about invoking her grandmother and her immoderate taste for cooking.
"Even though I've always loved to eat well, it was from my grandmother that I acquired my love of good food ", she assures us. Although she grew up in the Nice region, it was in Avignon, where her family moved, that she enrolled at the École hôtelière. Her career path seemed to be mapped out: " I did a professional bac, then a BTS in hotel management. However, I wasn't really convinced that a job in the savoury sector would suit me best. I had trouble with a certain authority and my personal taste was more towards pastry-making, because I love sugar, but also precise, meticulous work. So I went back to the bottom of the ladder, taking a CAP.
Training with some of the greatest names
the future pastry chef began her apprenticeship with Sadaharu Aoki, a renowned Japanese pastry chef based in Paris, where she discovered the demands of the trade.
She then joined Frédéric Anton's team at Le Pré Catelan, then Christophe Bacquié's at Le Castellet. "I spent five years working alongside Loïc Colliau, the head pastry chef, rising through the ranks before joining Dimitri Droisneau at Villa Madie as second pastry chef. "
Domaine de Verchant, the next step
In late 2025, an opportunity arose for Héléna Philippart and her fellow chef Guillaume Cocault, whom they had met at Christophe Bacquié's restaurant . Domaine de Verchant, near Montpellier, offered to take over Table de Marcelle and give it a new identity.
"We couldn't refuse to take the reins of such a prestigious establishment. Initial feedback has been excellent, with customers appreciating Guillaume's marine cuisine and, I hope, my fresh, light and colorful vision of pastry-making. "
This new step confirms Héléna Philippart as one of the rising pastry chefs on the Occitanie gastronomic scene.
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