Gontran cherrier biography of donald

I discovered the art of baking at the family store, firstly in Normandy, my place of birth, then in the Paris region.

Gontran has the passion of an artist.

Gontran Cherrier is France's answer to the naked chef.

I was born to a family of bakers and pastry cooks which passes down its know-how from generation to generation.

Gontran Cherrier: the year-old Parisian, 3 rd generation baker, hit author of 8 cookbooks and passionate, innovative entrepreneur has just opened his first.

Each bakery I go to seems to have its own take on this Breton cake, but this one was a familiar spiral, quite like a snail.

I watched the careful techniques, breathed in the aromas and learned everything about traditional expertise, passed on from father to son. I am a 4th generation baker.

I joined the Ferrandi culinary school in Paris and earned a diploma in baking at Grands Moulins de Paris.

This thorough training, traditional expertise and my passion for bread and pastries opened the doors of gourmet establishments (L’Arpège with Alain Passard and Lucas Carton with Alain Senderens). An important experience which inspired me to create desserts made with ingredients used by chefs in the kitchen, and which convinced me that bread is a gourmet and subtle accompaniment which belongs in any meal…

Passionate about bread, viennoiseries and pastries, I love to share and exchange ideas about these gourmet dishes.

Foll