Sandro MICHELI

Pastry Chef : 1 restaurant

Presentation

It was somewhat by chance that Sandro Micheli decided to take a BEP and a bac pro cuisine. But it was out of passion that he chose pastry-making, when, during a training course, he discovered the work of Stéphane Klein, pastry-chocolate maker and master sugar sculptor. "It waslove at first sight. I was fascinated to see what could be done with just eggs, flour, chocolate and butter. Pastry-making gives you a lot more freedom and creativity than cooking," he explains.

Sandro Micheli got his start in prestigious establishments, first with Paul Bocuse in Collonges-au-Mont-d'Or, where he learned "rigor, discipline, organization and respect". He then joined Michel Guérard in Eugénie-les-Bains, where he discovered slimming cuisine, before moving on to work with Gérard Boyer at Les Crayères in Reims. The young man then flew to New York to work at the famous Daniel restaurant, before meeting Alain Ducasse, who hired him in a quarter of an hour at L'Essex House.

After a few years in Manhattan, he decided to return to France with his family. "Monsieur Ducasse offered me a position in Monaco, at the Louis XV, and it lasted!"Heading up a young team of four, Sandro Micheli makes a point of training them and is proud to see them succeed. Always happy to work with the marvellous produce of the South, Sandro Micheli creates inventive desserts for the Louis XV menu according to the season. The latest? A dessert with Solliès fig, burrata and cloves...

F.H.