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Gault&Millau
Contact
37-39 rue Boissière
75016 Paris
France
Phone : 01 41 40 99 80
Drum roll at the end of 2022, Yannick Alléno announces the arrival of a talented young pastry chef on his team. At the age of 32, Thomas Moulin already boasts an impressive CV packed with prestigious collaborations. Passionate about pastry from an early age, Thomas Moulin was already making cakes with his mother. "We used to make waffles and financiers for Wednesday afternoon tea," he recalls. He began an apprenticeship in Toulouse in a small pastry shop, where he learned the basics of the trade.
Having just graduated, at the age of 20, he left for London, where he began his career in 2012 as a demi-chef de partie at Pierre Gagnaire's Le Sketch restaurant. He returned to France in 2013, spending time at L'Oustau de Baumanière, in Les Baux-de-Provence, working alongside Glenn Viel, then as sous chef at the K2 Palace, in Courchevel, with Sébastien Vauxion.
Thomas Moulin continued his ascent, perfecting his skills at the Hôtel du Castellet under Christophe Bacquié. "I'm gradually discovering what great gastronomy is all about, and the hard work and commitment it demands."He continued his career with the Alain Ducasse group, first at Rech in Hong Kong, then at the Esterre restaurant in Tokyo. Back in France, Thomas Moulin joined chef Yannick Alléno's team at the Pavillon Ledoyen.There are 12 of us pastry chefs and 3 bakers, and we work for all the chef's restaurants," he says."A challenge the young chef is ready to take up.
F.H.
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