Vianney Bellanger grew up surrounded by pastry and chocolate. His father Jacques Bellanger’s workshops were his favorite place to play. Although he initially studied engineering and worked in that field for four years, he eventually realized that his true calling was to continue the family tradition.
Determined to master his craft, Vianney underwent extensive training. Today, he is a member of the prestigious Relais Desserts association and runs Maison Bellanger alongside his father.
“Maison Bellanger explores new flavor extraction and fermentation techniques to enrich the tasting experience. This approach reflects a constant desire to evolve in the craft, while preserving rigorous artisanal standards”
“Maison Bellanger explores new flavor extraction and fermentation techniques to enrich the tasting experience. This approach reflects a constant desire to evolve in the craft, while preserving rigorous artisanal standards”
Featured in so good #36