[vc_row css=”.vc_custom_1406102172259{margin-right: 20px !important;padding-right: 20px !important;}”][vc_column width=”1/2″ css=”.vc_custom_1406101185900{border-right-width: 0px !important;padding-right: 0px !important;}”][vc_column_text]

Arnaud Larher

[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Very early on, I developed a passion for making pastries; I first attended a number of introductory classes in my native Brittany.

At the age of 15, I began my apprenticeship with Mr. Guillerm, the city of Brest’s finest pastry chef. For two years, he shaped my technique, chaperoned me like a father at contests and taught me how to “let time work its magic”.

After completing my military service, I worked in France’s largest pastry shop at the time, which was Peltier in Paris. I then acquired the techniques specific to breakfast pastries at the Dalloyau shop before spending 5 years at Fauchon’s.

In 1997, my wife and I set up our own shop in Montmartre. Since 2000, we’ve opened two other shops in this same district and a third on the rue de Seine.

I adore working with these techniques, the compositions, mixing and transforming the product. I feel rewarded in creating the perfect crust thickness.

I relish the action, I operate spontaneously in the moment, but that doesn’t stop me from changing perspectives and challenging my approach.

When I experiment with a new idea, I’m not only closely monitoring the starting point and final result, I’m observing the entire product evolution.[/vc_column_text][/vc_column][/vc_row]

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