Best Pastry Chef of the French in Italy, has collaborated with chef Pierre Herme 'in the new boutique LADUREE Champs-Elysées. Stéphane for the pâtisserie is an art in its own right, capable of arousing strong emotions. Its hope is to combine his passion for pastry and the French gastronomy to an art project total. Imagine a convivial place where you can discover and appreciate different art forms (painting, photography, literature) tasting its many desserts.
Always in search of new flavors, textures and amazing shapes, the pâtisserie Stéphane stands out for its lightness but also for its originality and creativity.The pastry chef begins to learn the craft in his hometown. He studies the discipline working simultaneously in a pâtisserie to perfect the practice. Arriving in Paris in 1997, he has the good fortune and opportunity to work and to attend the opening of the new boutique LADUREE the Champs-Elysées with the chef Pierre Hermé. Meanwhile he has already delighted the Parisian tables collaborating with chef Christophe Michalack as second at the Hôtel Plaza Athénée.
Following a request for collaboration with Philippe Conticini, Stéphane accepts the post of chef and reaches the Brigade de la Maison Peltier of rue de Sevres in the 7th arrondissement. During his four years in Paris, Stéphane occupy the position of pastry chef of the restaurant "Chez Catherine" alongside Catherine Guerraz a follower of "original cuisine sans être alambiquée." His talent is rewarded by gastronomy awards including in particular a gold medal in 1993 for some pièces montées on the Loiret. Spotted by the Gambero Rosso in Italy, he participates in 2008 to the City of taste.