Sébastien Gaudard

France

After his apprenticeship with Georges Vergne in Audincourt and Gérard Bannwarth in Mulhouse, Sébastien Gaudard became a pastry chef at the Hôtel Matignon in Paris at 22. From then on, he will never leave the capital. In 1993, he joined Fauchon as second to Pierre Hermé and succeeded him as pastry chef of the prestigious house at only 26 years old. He will stay there for eight years. From May 2003 Sébastien Gaudard embarked on a new adventure and created with designer Claudio Collucci the Délicabar at the Bon Marché in Paris, where he quickly gained the nickname of "little prince" of pastry. It is in this place that he invented the concept of "chic snacking". In 2009, the pastry chef closed the Délicabar chapter and signed the dessert menu of prestigious establishments in France and abroad. foreign. It's indecember 2011Sébastien Gaudard opened his first boutique, rue des Martyrs in the 9 th  district of Paris. He makes traditional French pastries there in a setting inspired by the shops of yesteryear.

Sébastien Gaudard

French Pastry Chef