Mathilda FOURÉ

Pastry Chef : 1 restaurant A passionate pastry chef, Mathilda Fouré worked in a number of top establishments before joining Yannick Alléno's teams at 1947 in Courchevel and Ledoyen in Paris.

Presentation

Like many of her peers, Mathilda Fouré took advantage of her internship in ninth grade to make sure that the restaurant business would be one in which she would flourish. "One of my aunts was a cook in a restaurant near Saint-Nazaire, where I grew up.And I really loved working alongside her during this internship. "

After two years at Bernard Loiseau, she joined Troisgros

Her good marks in ninth grade enabled her to enter the highly-prized Sainte-Anne lycée hôtelier in Saint-Nazaire.There, she obtained a Bac Pro in cooking, with a complementary mention in pastry-making, a specialty she loves. "I then wanted to leave the family cocoon and joined Loiseau in Saulieu, where I spent several years, interspersed with stints at William Frachot in Dijon and L'Étang du Moulin in Bonnétage, Doubs." The young woman learns very quickly and focuses on her work. "In Saulieu, as in Bonnétage, there's not much else to do when you're 20 anyway," she says with a touch of mischief.

Yannick Alléno, a chef she admires

In 2019, after two and a half years working with Patrick Bertron at Loiseau, Mathilda Fouré joins Troisgros, in the Roanne countryside. "It's been a wonderful experience, working with a close-knit, respectful team. I stayed at Ouches for four years before applying to Yannick Alléno to join Le 1947 in Courchevel. Since the end of 2022, I've been alternating between Courchevel in winter andthe Pavillon Ledoyen, in Paris, for the rest of the year. "

Among the latest creations Mathilda Fouré has proposed to our former Chef of the Year, her revisiting of the marvellous - " which I designed with a very thin meringue shell and chestnut cream " - was particularly appealing. Gault&Millau awarded her thePâtisserie Auvergne-Rhône-Alpes 2025trophy.