Originally from the Loire Valley, Cyrille was beckoned into the kitchen at a young age, when he regularly helped his father in his restaurant. After his apprenticeship as a chef, and attracted by creativity as well as seasonal products, he naturally extended his training with a CAP Patissier, Chocolatier and Glacier qualification.
After graduating successfully, Cyrille decided to explore the world with the aim of sharing his know-how.
He has since worked in world-renowned establishments, top Michelin-starred restaurants and 5-star hotels, such as the Ritz Carlton in Wolfsburg, The Landmark and Claridge’s Hotelin London, as well as the Grand Hyatt in Shanghai.
After more than 15 years of travelling and experience, in 2013 the Chef and his wife Sabine founded their own company “1789 Café Pâtisserie” in Taipei City, Taiwan. It offers a selection of French pastries, chocolates, macaroons and pastries.
Its motto: to passionately promote French patisserie and know-how abroad through gateaux that are both traditional and innovative!
