Sho Kimura, born in Aomori, in the north of Japan, was encouraged by his pastry chef father to travel to France at the age of 20 to learn everything about the trade and discover the most avant-garde French pastry. Something he finally did at 27.
Self-taught, he is the pastry chef at Les Trois Chocolats in Paris, where he fuses French and Japanese ingredients to build his own haute pastry.
“My vision of pastry has completely changed since I came to France. I started to see all the freedom that pastry offered”
so good.. magazine #31
“My vision of pastry has completely changed since I came to France. I started to see all the freedom that pastry offered”
so good.. magazine #31Featured in so good #31