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MOF Pastry Chefs Archives - so good.. magazine

The prestigious title Meilleur Ouvrier Français can be obtained only after difficult exams in theory and practice

Vanilla, caramel and hazelnut choux gourmand by David Briand

February 25, 2020

The MOF Pâtissier, a professor at L’École Valrhona of Tain L’ Hermitage (France), gathers his favorite flavors in this snack.More info

David Briand

Non-conformist and competitive spiritMore info

Nicolas Boussin

Rigor, simplicity, and the utmost respect for traditionMore info

Luc Debove, the new recruit of the École Nationale Supérieure de Pâtisserie

November 7, 2019 |

Debove, who joins the center as an executive pastry chef, will be a great asset for the development of the ENSP both in France and abroad.More info

Exotic mango, coconut, passion fruit and crystallized mint leaves mojito by Patrice Ibarboure

July 12, 2019

This restaurant dessert represents Ibarboure very well, one of the youngest to achieve the title of MOF who co-directs the gastronomic proposal of the Michelin-starred restaurant Les Frères Ibarboure.More info

Guillaume Mabilleau

MOF pastry chef, he is behind Nuances Gourmandes, a business that provides the sector with all kinds of pastry products.More info

Philippe Bertrand

MOF and manager of Cacao Barry’s French Chocolate Academy, he possesses great international prestige thanks to his valuable career as a trainerMore info

Sébastien Canonne

Co-founder of the French Pastry School and one of the leading representatives of French pastry in the U.S.More info

Olivier Bajard

One of the great representatives of French patisserie, he runs the Olivier Bajard school in Perpignan.More info

Patrick Roger

Alma mater of one of the most innovative chocolate chain stores in Paris.More info