Pauline MACÉ
Pastry Chef : 1 restaurant Pauline Macé, head pastry chef at Les Hautes Roches near Tours, sublimates fruit and local produce. With sommelier Maxime Bertrand, she creates a creative and generous cuisine that appeals to her customers.
Angevine by birth and by heart, Pauline Macé turned to the hotel business at an early age. At the Lycée Hôtelier in Saumur, she still didn't know what her specialitywould be :"At the end of the third year, all I knew was that I had a real desire to please others, and that working in the restaurant business was an excellent way of achieving this. Chef ?Sommelier? Pastry chef? I still had no idea. "
Over the course of her training and experience, she discovered an affinity for pastry-making, focusing on fruit cutting and creative expression in desserts. Her choice was confirmed when she obtained an additional qualification in restaurant desserts after completing her BTS Cuisine.
A career built with Maxime Bertrand
With her companion and sommelier, Maxime Bertrand, whom she met in high school, Pauline moved to the Jiva Hill Resort in the Ain region, then to Thierry Drapeau's La Chabotterie in the Vend&e acute;e, before joining La Grande Maison Younan in Saumur. These experiences enabled him to consolidate his technique and refine his sense of product.
A place of choice at Les Hautes Roches
In early 2024, when the XVIIIᵉmanor house at Les Hautes Roches reopened , the chef and Maxime were recruited as pastry chef and beverage manager respectively ."We've been there for two years and our relationship with chef Benjamin Chrétien is fluid. My favoriteseasons are spring and summer, because they allow me to work with local fruit. That's when my creativity is at its best".
Today, Pauline Macé creates desserts where creativity, technique and respect for the product combine harmoniously. Her collaboration with Maxime Bertrand guarantees a complete experience for customers, from wine to plate, making Les Hautes Roches an address of choice for gourmets near Tours.
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