Pierre CHIRAC

Pastry Chef : 1 restaurant

Presentation

"I feel I've been lucky throughout my career," confides Pierre Chirac. His first opportunity? His meeting with Benoît Couvrand on "Le Meilleur Pâtissier", where he worked as an extra. The chef introduced him to Christophe Appert, who offered him a position at Maison Angelina. He started out as a commis and, three months later, was hired in the research and development department. "I'd just passed the CAP, I had no experience. I didn't know how to create a cake," he recalls. Yet the following year, at just 21, he was appointed head of the finishing team at Angelina Paris USA, managing a team of 5 people.

In 2014, he learned that MOF Yann Brys was recruiting."I dreamed of working with a Meilleur ouvrier de France," explains Pierre Chirac. So he opened the Tourbillon patisserie, but it closed a few months later (during the Jeune Rue affair of Cédric Naudon, since convicted of fraud).

The young man bounced back and became sous-chef to François Daubinet at Le Taillevent Paris,"my first experience in the restaurant business". In 2016, he joined La Scène Thélème, where he worked alongside Pierre Rigothier. A year later, François Daubinet called him back and offered him a position at Fauchon. Since 2019, the pastry chef has worked alongside Stéphanie Le Quellec at La Scène, Vive and MAM, in Paris, and was awarded the Pâtissier Île-de-France Gault&Millau 2023 trophy.

I.B.