Best Magazine Of Haute Pâtissere

Rémi Montagne

Rémi Montagne’s vocation runs in the family. Although he started in bakery, he ended up being seduced by pastry and chocolate. After training with great professionals such as Rigollot or Guerlais, he had the opportunity to teach at the ENSP and from there at Valrhona’s  L’École du Grand Chocolat.

He is a member of the French team that won the Ice Cream World Cup 2018, and is working on a new project, an ice cream and chocolate shop which is accessible and focused on gourmandise and pleasure.

“If there is no gustatory pleasure, we are not on the right track”

So good… magazine # 28

Featured in so good #28