His elegant pastry creations can be enjoyed in the various restaurants of the legendary Hôtel de Crillon in Paris.
Jérôme Chaucesse’s pastry stands out first for its lavish and perfect elegance, according to the mythical environment in which it is eaten, the Hôtel de Crillon. Pure lines and fresh aesthetic are common. In any case, the true effort of this great professional is in the meticulous study of flavors that intervene in every creation. Throughout his career, some important figures have been Vincent Dallet, Gérard Boyer, Philippe Urraca or the chef Michel Gerard.
Bio Highlights
2004 – Pastry chef at Hôtel de Crillon
“I don’t modify a menu just for the fun of it, but, for example, because the fruits change according to the seasons. I like to make changes provided that these are clearly justified”
so good.. magazine #9
“I don’t modify a menu just for the fun of it, but, for example, because the fruits change according to the seasons. I like to make changes provided that these are clearly justified”
so good.. magazine #9
Featured in so good #9