FERRANDI Paris invites you to come to the 5th edition of TASTE OF PARIS at the Grand Palais from May 9th to 12th, 2019!

    Publication date - 16/04/2019

    For the third year in a row, the FERRANDI Paris ephemeral restaurant will offer a sweet and savory menu together with two friends of the school, Guillaume Gomez, "Meilleur Ouvrier de France" 2004, President of the "Chefs of the French Republic", Christian Têtedoie, MOF 1996, Gourmet restaurant "Têtedoie", one Michelin star and two former pastry chefs with successful career: Nicolas Bernardé, MOF 2004 (Pastry shop “Nicolas Bernardé”) and Yann Menguy (Pastry shop: “Pâtisserie La Goutte d'Or”).

     

    Every day, find on the menu:

     

    GUILLAUME GOMEZ, MOF 2004

    President of the "Chefs of the French Republic". In the service of four presidents, he traveled through France and the world for international meetings and prestigious events such as the "G8" and "G20" summits where he is the proud French representative of the "Chefs des Chefs Club".

    Everything started professionally in 1993, when he was apprenticed at the restaurant "Le Traversière" in Paris. He later became a member of Chef Jacques Le Divellec's brigade, feeding the world's greatest and show biz. Jacques Le Divellec then put him in the brigade of the chef Joël Normand at the "Palais de l'Elysée" in June 1997.

    In the meantime, passionate of cooking competitions he wins, among others, the title of "Meilleur Ouvrier de France" at 25 years. He becomes the youngest laureate in history. In 2012, he also received the "Prix du Rayonnement Français" for gastronomy. The first professional to receive this award, he is recognized as one of the best ambassadors of French cuisine around the world.

    Involved in the association sector, he is a member of several cuisine associations. Member of the "Culinary Academy of France", Ambassador for the "Europe of the White Toques of the World", he is with Michel ROTH Co-President of "Eurotoques". Also Founder President of the “Chefs of the French Republic”, he federates a large network of Chefs and pastry chefs around the world. He is also the French representative of the "Club des Chefs des Chefs" during the "G20" of gastronomy. The French Republic also distinguishes him by naming him "Knight of the National Order of Merit", "Officer of the Order of Agricultural Merit", "Officer of the Order of Arts and Letters" and "Knight in the Order of Academic Palms". In January 2019, Guillaume Gomez received the first gold medal from FERRANDI Paris for his commitment to training, the influence of the hotel and restaurant sector and for his involvement in the school.

     

    CHRISTIAN TÊTEDOIE, MOF 1996

    Born of market gardener parents, Christian Têtedoie has always been immersed in the world of cooking. “Best apprentice of France” at the age of 17, Christian Têtedoie continued to build his reputation working in prestigious restaurants.

    From Paul Bocuse to Georges Blanc and the kitchens of the Elysée, it is in 1986 that the chef decided to open his first restaurant on "Quai Jean Moulin" in Paris. Ten years later, he won the title of MOF before getting his first Michelin star in 2000. Since March 2010, it is at the “Antiquaille”, in Lyon, that the chef shares his love of gastronomy while promoting, as the President of the "Master Cooks of France", the French cuisine and heritage.

     

    NICOLAS BERNARDÉ, MOF 2004

    The son of a baker and a baker's grandson, Nicolas Bernardé entered apprenticeship at the age of 15 at FERRANDI Paris. He made his first professional experiences in Pastry at “Dalloyau” where he remained for 4 years, then he entered for 1 year the kitchens of the president of Gabon, Omar Bongo. Then come the time to join the world of restaurants. Nicolas Bernardé joined a 2 Michelin macarons in Anjou. A journey that eventually led him to the Ministry of Foreign Affairs.

    In 2004, he became « Meilleur Ouvrier de France ». The following year, he was elected World Pastry Chef at the "World Gourmet Summit" in Singapore. Nicolas Bernardé then decided to share his know-how at the "Le Cordon Bleu" school. He acquired a truly international stature and traveled the world. 

    It is in 2011 that he opened a boutique that looks like him: a pastry without borders ... The chef offers so-called travel cakes, including its now famous Cakissimes®: sweet and tender cakes like kisses, but also delicacies, including jams, spreads or toffees, condiments, including spicy salts, oils. Iconoclast pastry chef, the chef does not hesitate to integrate salty into his sweet world.

     

    YANN MENGUY

    After graduating from FERRANDI Paris, he worked at famous French pastry boutiques.

    "Stohrer", to begin with, then "Hediard", the "Westminster Hotel" (Paris), "Haute-Savoie" (Douvaine, Chilly Castle Ô Flaveurs), Switzerland (Geneva, the "Buffet of the Eaux Vives resort"). Yann Menguy then decided to return to Paris for a new challenge; it will TV competition "Who will be the next great pastry chef? ". Finalist, he has been noticed by one of the members of the jury. Christophe Michalak who chose him to accompany him in his new MasterClass project. He then became responsible at "Ladurée" for the creation of sweets for the French and international market.

    He then decided that it was time to stand on his own two feet and opened his own shop in 2016. Halfway between a traditional pastry and a coffe-shop, Yann Menguy wanted a place full of energy. He called on a young decorator based in Nantes, Marguerite Quéinnec. Crude and clear concrete, antique mirrors found in the flea market of Saint-Ouen, a small space to "chill" and to enjoy on site, an atmosphere like home with music in the background...