Jade FRANCESCHINO
Pastry Chef : 1 restaurant Jade Franceschino hails from eastern France. Passionate about cooking and pastry-making, the young chef has inherited a love of good produce, which she in turn passes on to others.
Cooking is a vocation for Jade Franceschino: "All this passion comes from my mother and grandmother, for both cooking and pastry-making. I was always with them behind the stove. We cooked with fresh produce from the market."
A path between cooking and pastry-making
After passing her baccalaureate in literature, Jade Franceschino took a refresher course at the Lycée Hôtelier in Metz, followed by a BTS in table arts. To perfect her skills, she completed a "mention complémentaire" in restaurant pastry-making.
She was then able to join some fine establishments, alternating between cooking and pastry-making: Restaurant Georges Blanc in Vonnas, Yoann Conte's Table near Annecy, Villa René Lalique, where she met Jérôme Schilling, and Léa Linster's restaurant in Luxembourg.
After these experiences, Jade Franceschino returned to Metz and opened Comptoir Marly with a friend: "We organized everything from A to Z, from the opening to the management of the restaurant. It was a great experience."
The Meilleur Ouvrier de France competition with Jérôme Schilling
At the same time, Jade Franceschino experienced a landmark adventure: winning the Meilleur Ouvrier de France title with her mentor Jérôme Schilling: "It's a very tough competition, both physically and mentally. I was there to support him, to help him with all the aspects he didn't have to think about. In 2022, he won the MOF title. It's a team victory. I'm not the one wearing the collar, but still," laughs the chef.
The chef is no stranger to competitions, having also won the Mirabelle d'Or in 2017, a pastry competition in the Grand Est region. She also took part in the Championnat de France du Dessert, where she came 1st at regional level and 4ᵉ at national.
In 2023, Jérôme Schilling contacted her, and offered her the position of pastry chef at Château Lafaurie-Peyraguey, in the Lalique restaurant. Having maintained an excellent relationship, Jade accepts and joins him.
Sauternes as a common thread
Between cooking and pastry-making, Jade decided not to make a choice. Her passion is for both: "I try to convey this in my desserts at the château. In each of them, there's a very important cooked sauce, just like in a dish."
What's more, the two chefs have devised a complementary menu based around Sauternes, a wine produced directly at the Château: "We're right in the middle of the vineyards. It's the only ingredient we both use for everything, from amuse-bouches to mignardises." Jade Franceschino has been named in the Pâtissier de l'Année 2026 category by Gault&Millau.
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