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Relais Desserts has been grouping French Haute Pâtisserie (high pastry) world elite together for more than 40 years, to ensure it shines all over the globe.
So, they are about a hundred pastry chefs and chocolate makers from 19 countries, front and centre on the gourmet stage or simply inescapable in their regions.
Because pastry is a fully fledged art without compromise, Relais Desserts has been created around the master word of “Excellence”
A fully mastered technique and a meticulous precision are the backbone of the creative universe on which every member leans upon to express his own sensitivity and to particularise his inspiration.
Relais Desserts is the guarantee, therefore, of unequalled know-how and inflexible quality brought to its pinnacle, to be passed on from generation to generation.
PRESIDENT:
Vincent Guerlais
VICE PRESIDENTS:
Pierre Hermé and Jeff Oberweis
SECRETARY:
Aurélien Trottier
TREASURER:
Michel Belin
IN CHARGE OF ADMISSIONS:
Pascal Lac assisted by Sébastien Bouillet and d’Arnaud Larher
REGIONAL SUPERVISORS:
Christophe Roussel, Xavier Berger, Marc Ducobu, Eric Escobar, Emmanuel Ryon, Luigi Biasetto, Eric Ortuno, Florian Koeller, Damien Moutarlier, Norihiko Terai
Through Relais Desserts, all the energy of a club of enthusiasts is expressed around a common synergy of reflection and transmission.
Bringing French pastry and chocolate-making to their peak means promoting all the corporations of the food trades, and being part of a global approach to the nobility of taste. The unique know-how of French artisans.
Coming together in an association means encouraging exchanges, stimulating everyone’s creative universe, opening up to other perspectives, sharing their know-how and being in a perpetual quest for improvement; members undertake to share their secrets, recipes and tricks of the trade.
Everyone can draw inspiration from others for more global actions outside the traditional field, particularly on the concepts of management, marketing or communication. It is also about supporting and helping each other, as members of the same corporation, and like groups that have always existed, committing oneself selflessly, with humility, a quality essential to the path of progression and professional accomplishment.
Transmission, a value inherent in craft professions, is here exacerbated by the fraternity between members. Sharing skills, making values available to serve the interests of rising generations, while strongly encouraging personal expression, such is the mission of Relais Desserts.
The world of sweets has always aroused fascination and curiosity; this plea for happiness, a vector of sensory pleasures, appeals to the field of emotions. Pastry evokes childhood and memories, the expression “Proust’s Madeleine” is in no way usurped. The artisans who evolve in this universe redouble their creativity, they revive the timeless classics of pastry by infusing them with the air of the moment, and create the desires of tomorrow.
The members of Relais Desserts naturally master the common base of essentials whose names alone are instantly enough to make your mouth water: Religieuse, Opéra, Paris Brest, Saint Honoré, or even Millefeuille are always part of the phantasmagorical world of the gourmet, the gourmand.
Beyond these timeless “stars”, these artisans endlessly renew pleasures by developing new recipes, the fruit of their creative genius, to the rhythm of their inspirations and their desires. Their creations today will be the classics of tomorrow. Relais Desserts pastry chefs are true taste creators and are the spearhead of French pastry.
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