Philippe Givre is the current executive pastry chef of L’École du Grand Chocolat de Valrhona and coordinator of the four centers owned by this firm: Tain L’ Hermitage, Paris-Versailles, Tokyo, and Brooklyn. In 2003, he joined this school created by Frédéric Bau, in which he recognizes that every day he learns something new about chocolate and enjoys direct contact with his colleagues. Here he shares the knowledge of pastry previously acquired in Fauchon, the three-Michelin-starred restaurant La Maison Troisgros, and other outstanding establishments.
“It takes curiosity, and a great knowledge of the ingredients to make cakes that are just as tasty as they are beautiful”
Featured in so good #12, so good #22