What makes Jean-Michel Perruchon unique, according to five great pastry chefs and friends?

Modern pastry would be incomprehensible without the contributions of certain professionals like Jean-Michel Perruchon, who directed the Parisian school Bellouet Conseil for over 30 years.

Upon hearing the news of his retirement, we felt it was essential to speak with him in so good.. magazine 36 about his legacy, to look towards the future of Bellouet with its new director, Jonathan Mougel, and to gather a group of distinguished pastry chefs and friends for a very special gathering. A magical event in which each chef paid tribute to Perruchon through a creation.

Photographs by Damien Allard / Interviews and special correspondent: Michel Tanguy

Discover so good.. magazine 36

What is Jean-Michel Perruchon’s legacy?

Jonathan Mougel: “The individual dessert. That is truly his hallmark”

One of the 2018 Meilleurs Ouvriers de France (MOF), Jonathan Mougel is the current director of the Bellouet Conseil school, following the retirement of Jean-Michel Perruchon.

“Jean-Michel has left his mark on the evolution of patisserie, especially by developing the individual dessert. That is truly his hallmark.”

Discover the creation Fromage blanc and raspberry tart in so good.. magazine 36.

Christophe Morel: “He’s always been at the forefront of everything”

Christophe Morel has built an international reputation through a distinguished career marked by numerous awards and industry recognition.

“With Jean-Michel, there’s never a problem. If he sees that something isn’t right, he’ll tell you. He’s clear and direct. When it comes to patisserie, you just have to look at what he’s done over the years: He’s always been at the forefront of everything.”

Discover this chocolate piece that represents the mythological marine universe centered on Poseidon in so good.. magazine 36.

Julien Álvarez: “First to arrive, last to leave”

As pastry chef at Maison Ladurée, Julien Álvarez belongs to the generation of pastry chefs who spearheaded the revival of contemporary French patisserie.

“I would highlight the dedication of Jean-Michel: the first to arrive, the last to leave. And he has known how to stay in tune with the reality of a business, both in the choice of ingredients and techniques, so that everything can be applied in day-to-day operation.”

Discover the Baklava Casablanca creation in so good.. magazine 36.

Arnaud Larher: “He isn’t even aware of everything he’s accomplished”

Arnaud Larher, 2007 Meilleur Ouvrier de France in pastry, develops his own brand while collaborating with Fauchon as a pastry chef and he continually undertakes new projects.

“Jean-Michel is one of the great pillars of French patisserie. And I think he isn’t even fully aware of everything he’s accomplished, because to him it’s just business as usual. He’s always wanted to share his expertise, move forward, and develop new products.”

Discover the creation Tong bonbon, fraise framboise in so good.. magazine 36.

Stéphane Glacier: “He masters every aspect of the trade”

Stéphane Glacier is a renowned figure in French patisserie and a Meilleur Ouvrier de France in 2000.

“What struck me most about Jean-Michel was his versatility: he mastered every aspect of the trade, and his work ethic was impressive.”

Discover the Coup de Soleil creation in so good.. magazine 36.

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