Philippe CONTICINI

Croissant XXL, Paris-Brest revisited or vanilla flan... Philippe Conticini's legendary creations are no longer in the limelight. But a visit to his boutiques in Paris or Boulogne is never too much trouble!

Presentation

Philippe Conticini began experimenting with pastry at the age of eleven in the kitchens of his family's restaurant. " They told me it was good. that made me want to try it again. when he left school at sixteen, his parents asked him what he was going to do. He replied: " Cooking, like you.

"The prodigious child of pastry-making

He then moved on to pastry-making at Maxim's in Roissy, then at Jacques Chibois' Gray d'Albion. In 1986, he opened La Table d'Anvers with his brother and father. The young Conticini was only 23 at the time. Self-taught, he produced his own creations and established himself as a key figure in contemporary pastry-making. His talent quickly attracted the attention of the Gault&Millau press, which voted him "Pâtissier of the Year" in 1991.

Another milestone came in 1994, when he invented desserts in verrines. While experimenting with a dessert on a plate, he came up with the idea of restructuring everything in a Burgundy glass. vertically. Five years later, he became an advisor to the Petrossian House. " Three months after we started, the Gault&Millau came out. I looked and saw: 15/20". The score went up to 17/20, and the Chef was awarded the title "Espoir de l'année" by Gault&Millau in 2001. The success was just as resounding in New York, when he opened a boutique café for Petrossian. At the same time, the Chef is also a consultant for Maison Peltier in Paris.

A tireless enthusiast

Book author, culinary consultant, French national team coach, top-of-the-range catering executive... there's no stopping Philippe Conticini, at least until a botched operation turned his plans upside down in 2010. But it doesn't take much to stop the chef's boundless passion. At the Pâtisserie des Rêves, he reinvents French classics, such as his Paris-Brest with a flowing praline heart. Since 2018, the public has found him both on shows such as Le Meilleur Pâtissier and at the Maison Philippe Conticini in Paris, Boulogne, London and Tokyo.

Biography & Awards

1963 born in Choisy-le-Roi in the Val-de-Marne region of France

1986 opens La Table d'Anvers restaurant with his brother Christian

1991 Pâtissier(ère) de l'Année

1994 invents desserts in verrines

1999 chef / creative director at Petrossian in Paris

2000 Consultant for Maison Peltier, Paris, then in 2002 in Tokyo, Japan

2000 created a new café-boutique concept on New York's 7th Avenue with Petrossian

2001 Hopes of the Year by the Gault&Millau Guide

2004 opening of his own high-end catering company, Exception Gourmande

2009 co-founds Pâtisserie des Rêves

2018 Philippe Conticini's house