Although relatively unknown to the general public, Jean-Michel Perruchon, awarded the title of Meilleur Ouvrier de France (Best Craftsman of France) in 1993, has left a significant mark on the world of pastry.
Recognized and respected by his colleagues, since founding the Bellouet Conseil school with Joël Bellouet in 1989, he has contributed a fresh perspective and new techniques that the industry continues to use today. In 2025, he announced his retirement from the profession.
“Many pastry chefs, thanks to recipes and techniques from Bellouet Conseil, have achieved exceptional success”
“Many pastry chefs, thanks to recipes and techniques from Bellouet Conseil, have achieved exceptional success”
Featured in so good #36