A member of the French team that was crowned pastry world champion (2017), Etienne Leroy bases his work on a constant effort to excel, with great French chefs among his main inspirations. His creative proposals extract the best of each ingredient, either by handling it as little as possible so that it shines on its own, or with the technical knowledge necessary to achieve that goal. Avoiding aestheticism and enjoying the trade with passion are other keys to his meteoric career.
2017 – World Champion at Coupe du Monde de la Pâtisserie
“Avoiding aestheticism and enjoying the trade with passion are some of the keys to his meteoric career”
Featured in so good #22