A new adventure prestigious looks for Christelle Brua. The head pastry chef, who has been working for sixteen years at the Pre Catelan alongside Frédéric Anton, announced that she was leaving the three-star hotel in the bois de Boulogne to join, as early as this summer, the kitchens of the Elysée palace, with William Gomez.

The head of 41-year-old, whose dessert signature is a very technical apple sugar popcorn, ice cream, caramel, cider, and sugar fizz, has won numerous awards. Award winner “best pâtissiere of the year” by the magazine The Head in 2009 and by the guide Gault&Millau 2015, is the first woman to have been nominated as best pastry restaurant in the world” by The Great Tables of the World in 2018.

On his account Instagram, she commented with emotion, speaking to his partner, Frédéric Anton: “Even if today our paths the professionals are separated, we will never be far from one another (…). Frederic you have been not only my supervisor during these 16 years at the Pre Catelan, but my mentor, my other half, my partner in crime, my best friend, and the one on whom I could always count on. So today I’m at this level it is that thou hast sent, day after day, your expertise and your taste for excellence . Together we took down the stars and I am so proud if you knew (…)”.

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Even if today our paths professionals separate , we will never be far away one from the other … a page turns of course , but others will write Frederic you have been not only my supervisor during these 16 years at the Pre Catelan , but my mentor , my other half , my partner in crime , my best friend, and the one on which I have always been able to count . So today I’m at the c-level is that tu m’as passed, day after day, your expertise and your taste for excellence . Together we took down the stars and I am so proud if you knew Frederick, I wish you all the best for the Eiffel Tower , I know that you will have the stars that it deserves . We have formed a wonderful duo for all these years , thank you for being who you are ❤️ It is not without emotion that I leave you , your presence I’ll miss, but I know that no distance will separate us…. @fredericanton @leprecatelanrestaurant

A publication that is shared by Christelle Brua (@christellebrua) May 6, 2019 4 :17 PDT

The chef, who is preparing to rouvir the Jules Verne at the Eiffel tower, where he succeeded Alain Ducasse, had announced the news on the same social network, writing: “We have surely been both the finest example of loyalty in the world of catering. It to reach a beautiful place, not just a new restaurant, but the Palace of the Élysée. (…) I have a heavy heart to see them leave tomorrow, I’m definitely going to look around me for a good time. But I’m happy for the rest of our professional lives. And shit is pretty well set!”.

Before from the care of desserts and other sugary treats for Emmanuel Macron, and its guests, Christelle Brua was carried out for the Lenôtre a dessert Mother’s day: a charlotte, combining candied strawberry and rhubarb (limited edition in the shops Lenôtre, from 22 to 26 may 2019, at a price of 39 €).


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