Margaux BOISSON

Pastry Chef : 1 restaurant Margaux Boisson, who made her name at Culina Hortus in Lyon under Adrien Zedda, followed her chef to Biarritz to create the desserts at Dialogues, where her pastries complement the savory dishes.

Presentation

The daughter of a physics and chemistry teacher, Margaux Boisson decided to heed her mother’s advice, who urged her—and not without good reason—to earn a science-track high school diploma before choosing her career path. The young woman, who grew up in the Bresse region, then enrolled at École Vatel in Lyon with the goal of pursuing a career in hotel management. “ The prospect of traveling motivated me,” she recalls with a smile. However, it was during an internship at the Ancienne Auberge, under Georges Blanc, that Margaux changed her focus. “I was working in the dining room, and I enjoyed interacting with customers. Yet something was missing when I presented the dishes to them. I wanted to learn more, so I went back to school to earn a vocational certificate in culinary arts.”

A revelation at CulinaHortus in Lyon

During her apprenticeship, the novice chef joined Adrien Zedda, who founded CulinaHortus in Lyon with his partner and sommelier Thomas Bouanich. The Covid pandemic struck almost immediately, and, encouraged by her chef, the future pastry chef took the opportunity to pursue an additional certification in plated desserts. “After a few months with Adrien and Thomas, I took on the role of pastry chef. Since then, the three of us have been inseparable, and it was only natural that I followed them when they decided to open Dialogues in Biarritz.”

The memory of the strawberry milk pastry, a dessert inspired by savory flavors

The restaurant embodies the perfect symbiosis between Adrien’s savory cuisine and the desserts Margaux creates. “ It’s probably contradictory, but I prefer savory dishes to sweet ones,” admits the young pastry chef. “That comes through in how I design my desserts, even though my creations are obviously still indulgent. My inspirations? A new herb, a childhood memory, a new ingredient… In June, I’ll be working with rhubarb and strawberries, something inspired by that strawberry milk I loved as a child. I’d love to recreate that sensation and share it with our customers.”