Lucas CHAMBFORT
Pastry Chef : 1 restaurant Lucas Chambfort, head pastry chef at Hostellerie de Levernois, swapped his dream of journalism for haute gastronomie at Philippe Augé's side.an average student, but hard-working enough to earn a general baccalaureate"without much conviction and without really knowing what I was doing there", Lucas Chambfort remembers growing up in a family where entertaining was appreciated. "I loved cooking and pastry-making. One day, as I was explaining to my mother that I had a craving for chouquettes, she simply advised me to make them myself. That was the turning point. I'd dreamed of being a sports journalist, but I ended up becoming a pastry chef .
After COVID, a chocolate break
After a refresher course, the future pastry chef at Hostellerie de Levernois obtained a BTS and then an additional qualification in pastry-making. A necessary general education in his opinion, which today enables him to help his fellow cooks when necessary. He started out at Les Jardins des Remparts, in Beaune, then spent just over two years at the Royal Riviera, which he left as second pastry chef. "I then had the opportunity to join the Royal Champagne at the end of 2018.It was an enriching experience that would last almost four years before I went on to explore another facet of the business, for a year, in a chocolate factory in Lorraine. I love chocolate, but when I was offered the position of pastry chef at Hostellerie de Levernois, I didn't hesitate".
Working alongside chef Philippe Augé ("with whom I get on very well, despite our generation gap"), Lucas Chambfort seems to have found his balance within this fine establishment, which is flirting with four toques. His partner, who works in the hotel, has just had a baby boy, and the couple enjoy being able to combine their professional and personal lives in this magnificent Burgundy house .
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