A Patissier Like No Other: Chistophe Adam

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In­spired by pas­try from the age of 16, Adam's story is one of a qui­etly suc­cess­ful young man who cre­ated a line of pas­tries at the patis­serie Le­grand in Quim­per, in his na­tive re­gion of Cornouaille, France when he'd just left school. Two years later, he went to Lon­don to work in the renowned Gavroche stu­dio, the first three Miche­lin stars restau­rant out­side of France, where he de­vel­oped his cre­ative flair, the ab­so­lute re­quire­ment for up­scale gas­tron­omy.

In 1996 he be­gan work­ing at Fau­chon, just be­fore the de­par­ture of Pierre Hermé. Adam’s en­ergy gave the patis­serie sec­tion of ‘Mai­son Madeleine’, a lux­ury house on Place de la Madeleine in Paris, an in­cred­i­ble boost. He be­came head pas­try chef in 2001, mark­ing the be­gin­ning of the cre­ation of his leg­endary éclairs.

Af­ter 15 years as head pas­try chef, ex­ec­u­tive chef and then cre­ative di­rec­tor, Adam left Fau­chon and, in 2012, he opened a new pas­try con­cept, L’eclair de Génie, in the fa­mous trendy Parisian place 'Le Marais'. With ten shops in Paris, L’eclair de Génie con­tin­ues its in­ter­na­tional de­vel­op­ment with the open­ing of new shops in Ja­pan, Hong Kong, Italy, Moscow, Van­cou­ver and soon in Doha and Ge­or­gia.

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