Bilans d’évènement
Event Report
Gontran Cherrier, the fourth-generation baker, recently visited Japan, where he shared his culinary expertise. Graduating from the prestigious Ferrandi Culinary School and Les Grands Moulin de Paris as a Master Baker, Gontran honed his skills at esteemed establishments like the three Michelin-starred restaurant L’Arpège with Alain Passard and Lucas Carton with Alain Senderens.
During his visit, Gontran showcased his mastery as a pastry chef, chocolate maker, and, above all, a master baker. His travels have influenced his creations, leading him to establish training programs and production centers in Russia and Romania.
Gontran Cherrier's repertoire in Japan included a wide range of classic French bakery delights, from Viennoiserie (Danish pastries) to artisan bread, pastries, sandwiches, and a variety of beverages.
His visit to Japan provided a unique opportunity for culinary enthusiasts to experience his creations firsthand and learn from his rich culinary journey.
