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Sébastien Bouillet, pastry cook and chocolate maker

A unique avant-garde style
Sébastien Bouillet was born in Lyon, into the culinary dynasty of La Maison Bouillet. Henri Bouillet, the family’s patriarch, opened La Maison Bouillet in 1977 in Lyon. After leaving his home and learning his craft while working in some of the most prestigious French patisseries, Sébastien eventually returned to Lyon and the family business.
On Sébastien Bouillet’s return to Lyon he quickly introduced a unique avant-garde style incorporating the finest savory products. Bouillet’s fame grew in his hometown for his stylish pastries, a great choice of macaroons and exquisite chocolates at the family-owned La Maison Bouillet.
Today Sébastien Bouillet enjoys a reputation as one of the top pastry chefs in France. Five awards-winning shops reflect the exclusive Bouillet style in Lyon, among them a once-of-a-kind chocolate factory ChoKola - a unique retail outlet design known for its chocolate wall.
Adding to the prestige of the Bouillet name, the cooking school “Gateau école” now shares Sébastien Bouillet knowledge, passion and skill to the coming generation of party chefs.
In 2007 the Bouillet chocolate empire expanded with the opening of three shops in Tokyo, Japan,
Sébastien Bouillet is a member of the prestigious associations Relais Desserts International, Toques Blanches Lyonnaises and Toques Blanches du Monde. He is regularly a judge in national and international pastry competitions and also regularly consults on projects in New York, Bangkok, Salvadore de Bahia, Seoul...
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