Jean-Michel LLORCA

Pastry Chef : 1 restaurant In La Colle-sur-Loup, Jean-Michel Llorca, Alain Llorca's younger brother, combines Mediterranean tradition and creativity for refined, bold pastries.

Presentation

Younger brother of Alain Llorca, who passed through the Negresco, Jean-Michel Llorca turned to pastry-making"out of passion, of course, but also, no doubt unconsciously, to avoid quite following in my elder brother's footsteps". Fascinated by Alain's cookery books, he eventually chose to take the CAP in pastry-making at the Lycée Escoffier in Cagnes-sur-Mer.

Prestigious experiences

After completing his studies, Jean-Michel moved on to a series of prestigious establishments, including the Louis XV - Alain Ducasse at the Hôtel de Paris, before becoming head pastry chef at Vallon de Valrugues. "I joined him in Nice as head pastry chef a year or two after my brother arrived at the Negresco. It was the first time we worked together, alongside Madame Jeanne Augier", he recalls.

From the Moulin de Mougins to La Colle-sur-Loup

In 2004, the Llorcabrothers took over the Moulin de Mougins from Roger Vergé. Five years of recognition and success later, Jean-Michel and Alain decided to move to La Colle-sur-Loup in 2009. "We're not partners, but it was our mutual wish. Alain is at home, I'm his pastry chef, we have the same vision of the business and everything happens very naturally".

Jean-Michel Llorca draws his inspiration from the world around him:"a color, a perfume, a painting...". His patisserie combines delicacy and gourmandise, rooted in Mediterranean tradition yet constantly exploring new ideas, offering his customers creations that are both classic and daring, the signature of a passionate and creative chef.