Jordan TALBOT
Pastry Chef : 1 restaurant Head pastry chef at La Réserve, Paris, since January 2024, Jordan Talbot stands out for his experience with the best and brightest and his creativity.
Jordan Talbot has always been attracted to the world of gastronomy, and knew from an early age that he wanted to be a pastry chef. After a BEP, a Bac Pro and initial experience in a bakery in Guidel (Morbihan), he joined Cyril Lignac as a commis. Talented, the young pastry chef was appointed head of logs, before taking on the post of creation manager for three years at the laboratory in St Ouen. He then became chef de partie for the chef's boutiques, restaurants and shows, working alongside Benoît Couvrand, one of his mentors!
In 2019, he spends a season as head pastry chef at La Pomme d'Api in Saint-Pol-de-Léon before returning to Paris to work at Fauchon with François Daubinet. However, the Covid crisis was to take its toll on Fauchon's stores, and Jordan Talbot decided to perfect his skills, training with Julien Alvarez in particular.
In 2022, he was offered a major challenge when he took up the post of head pastry chef at Lucas Carton. Working with chef Hugo Bourny, he oversees the restaurant's entire pastry department, and excels in the art of plated desserts.
A prestigious career
In January 2024, chef Jérôme Banctel invited him to join him at La Réserve. It was the start of a new adventure! Jordan Talbot creates his desserts in keeping with the chef's dishes, using regional produce as much as possible (rhubarb from Picardy, elderberries from the Île de France). While citrus fruits (notably yuzu and kalamensi) are among his favorite ingredients, he is particularly fond of buckwheat, a nod to his native Brittany. Jordan also makes it a point of honor to reduce fat and sugar content, working in particular on sauces with infused oils and fruit reductions. The aim is to keep things light without compromising on gourmet pleasure and emotion, sometimes daring to make unusual combinations, such as the marriage of raspberry and red bell pepper.
What drives the young chef? " Taste, rigor, the ability to transmit and manage, so that the customer experiences the best possible moment ". A fine motto!
Key dates :
1991: born in Morlaix
2014: commis then creative manager at Cyril Lignac
2019: head pastry chef at La Pomme d'Api restaurant
2022: pastry chef at Lucas Carton
2023: Winner of the Grand Prix de la Pâtisserie de la Ville de Paris
2024: head pastry chef at La Réserve
Its restaurants
