Master pastry chef sebastien serveau, the youngest finalist ever in the. In 1955, cyrique gavillon invented the desert of the 20th century and allowed dalloyau to make history. He proposes different themes and also adapts to the demand creating custom themes. Genius pastry chef, he dares creating an avantgarde. Chef patisserie and chocolaterie experience sebastien serveau. Chef of both pastry and chocolate operations of the dalloyau house where he. He regularly performs demonstrations for various organizations in france and abroad. Greenspan manages to demystify even the complicated multilayered opera cake from dalloyau. Online shop patisseries grands gateaux petits gateaux macarons chocolats canapes locations festive. During his demonstrations, he transmits his fabrication secrets, his new techniques and allows people to taste his creations.
Chef of both pastry and chocolate operations at the dalloyau house. Creation of dessert menus for alain ducasse restaurant. The third judge we would like to introduce is sebastien serveau. He has participated in many national and international competitions and has gained solid experience in luxury hospitality, catering and patisserie industries in 2005, he decided to share his knowledge by taking charge of patisserie training at alain ducasse. In charge of pastry preparation, shop, reception and export activity. Dalloyau is a parisbased food company founded in 1682. Gastronomy celebrates the francoamerican friendship. Attracted by the artistic aspect of pastry making, he found a passion for sugar art. Introducing c3 judge sebastien serveau valrhona, lets. Dalloyau luxembourg is located across the street at the exit of luxembourg garden, and faces a nice fountain. The winning pastry chef will be determined by a panel of worldclass chefs. Rather naturally calm, he comes alive when it comes to talking pastry and passing on knowledge, lets his passion express itself and does not hesitate to share his convictions. Dalloyau is a familyowned and independent business. He is the author of over 30 books dedicated to pastry.
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