A desire to discover why certain chemical—almost magical—reactions occur in dough led 2007 Meilleur Ouvrier de France in pastry, Arnaud Larher, to Guillerm’s workshop in Brest when he was just 15 years old. The answers led to new questions, and little by little he developed a passion for the craft.
His apprenticeships at Peltier, Dalloyau, and Fauchon further honed this passion. He spent five years at the latter and at the emblematic Maison until 1990 when he moved to Montmartre to stay and opened two shops with his wife. In 2007, he entered the Olympus of MOF and Relais Dessert.
He currently develops his own brand while collaborating with Fauchon as a pastry chef. Between creating new products for Japan, the idea of opening a fifth shop, and the transformation of the ground floor of the Hôtel Fauchon into a tea room and shop, he continually undertakes new projects.
“Patisserie should be like a strawberry or a raspberry at their best; you always want to eat anothe”
“Patisserie should be like a strawberry or a raspberry at their best; you always want to eat anothe”
Featured in so good #36