Tarts d'Autor

The Pastry Chef Guillaume MABILLEAU began his career in Maine-et-Loire, before travelling around France and working in some prestigious establishments. He won the Best Craftsman of France (MOF) title for the pastry section in 2011 at 28 years old, and is one of France’s pâtisserie prodigies. In 2012, he and his friend Jean-Baptiste Robin, pastry chef as well, decided to create the NUANCES GOURMANDES brand and specialized their company in one single product: macarons.

Jean Jacques Borne, Meilleur Ouvrier de France (Best Craftsman of France) in the Gelato Category, approached the world of pastry in 1975 as an apprentice of Mr. Reynaud (in St. Etienne). He has been a teacher at the École Nationale de la Pâtisserie in Yssingeaux from 1992 to 2002. He founded the Institue de l’Excellence Culinaire, a culinary and pastry school for professionals in 2004. He also founded the Kaori boutique in 2011, where all the products are created with 100 % natural ingredients.

Jean Michel Perruchon, Meilleur Ouvrier de France (Best Craftsman of France), head of the Bellouet Conseil gastronomic school in Paris, worked for some of the best Parisian pastry companies such as Fauchon, Lenôtre, Constant, La Maison du Chocolat. He founded the Bellouet Conseil Gastronomic School in 1989 together with the MOF G. Bellouet, as a school focused on improving the professionals’ skills. He also wrote several gastronomic books of international renown. Jean Michel PERRUCHON has won many gastronomic competitions such as “Le Vase de Sèvres du Président de la République” in Arpajon, the contest “Charles Proust”, he was Finalist of the Coupe de France and finally he obtained the title of “Meilleur Ouvrier de France” in 1993.