Carl Marletti

Frence

Carl Marletti was born in a bread and pastry family. His grandfather was a baker. His passion and talent for pastry making should be born in his blood. After graduating from the hospitality school, he joined the famous French Lenotre who has trained many contemporary pastry masters (such as Pierre Hermè) as an apprentice. Later, he hone his basic skills with several masters and transferred to the pastry team of the Grand Hotel Inetrcontinental in Paris. Here became a place for him to cultivate his skills.

The InterContinental Paris is also responsible for the dessert department of the well-known peace cafe Café de la Paix. The young Carl Marletti became the dessert chef who led a team of more than 20 people after the former chef left. Here, he has to complete 200 Melaleucas every day, but what made him famous in one fell swoop was the pioneering work of combining fashion and dessert with the concept of imitating customized fashion during the Peace Cafe.

Every year, a fashion designer and pastry chef are invited to design a dessert, which will be launched in the cafe for a limited time (this event is still held every year). Well-known designers who have worked with include Agatha de la Prada, Stella Cadenta, Agnès b. 、Chantal Thomass... Each fashionable dessert is first conceived by the designer, and then the taste and texture are designed by the pastry chef. Finally, the two work together to solve the problem, which is a test of pastry technology. Once praised, there is a red-glazed handbag dessert that imitates shiny leather, and a dessert designed as a high-heeled shoe with a broken mirror, which is very amazing.

However, his works after opening his own shop are gorgeous and return to nature, mainly traditional desserts. Lemon pie, Melaleuca pie, chocolate tart, and sandwich puffs are all masterpieces.

Carl Marletti

French Dessert Chef