A Patissier Like No Other: Chistophe Adam
GET TO KNOW THE CHEF
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.