Jerome Chaucesse, Pastry Chef of the Hotel Crillon, A Rosewood Hotel and Meilleur Ouvrier de France Pastry Confectioner 2015 is a passionate, determined and committed.
Jerome Chaucesse is voted best apprentice of France at 18 years. By Vincent Dallet to Eperney, he captures the essence of the pastry shop. He began his ascent of starred restaurants, working with Gérard Boyer in Reims to Crayères where he discovered the plate dessert. He returned to Paris in 2004 and joined the Hôtel de Crillon, where he became a pastry chef. In 2005 he created with Christophe Michalak and Christophe Adam, the Club des Sucrés. A rich journey of influences and formative meetings motivated by the firm belief that "The pastry is lifelong learning." True to his motto "Design and elegance in the service of taste," Jerome Chaucesse amazed in 2015 the jury of the 25th contest of the Meilleur Ouvrier de France in Pastry and Confectioner unveiling his creations.
Jerome Chaucesse can not be the pastry chef of one dessert. The Crillon, before the temporary closure for renovation, he held seven menus from traditional travel cakes, revisited for the tearoom Le Jardin d'Hiver, to the creative effervescence deployed to the Michelin starred restaurant Les Ambassadeurs, he expressed , since 2004, the range of his talents to guests at this legendary hotel. In December 2013, the management of the Hotel de Crillon was pleased to announce the signing of the management agreement with Rosewood Hotels and Resorts group. The Hotel de Crillon is currently closed for a complete renovation.
For more information : crillon.com
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