9 questions asked to Jérôme De Oliveira

The chinese portrait of our Bachelor in French Pastry Arts patron

portrait JDO

If you were...

An ingredient? Lime

An utensil? Hand mixer

A pastry? Meringue lemon tart

A childhood dessert? Bugnes lyonnaises

A dessert you like to cook? Some baked apples with rice pudding, quite simply

Your little indulgence? Amaretti… When I start eating them, I can’t stop

Which ingredients (at first glance opposite) do you like to stir together? Coffee and pistachio or rose and Granny Smith

If you had to reinterpret a traditionnal pastry, which one will it be? The Paris-Brest with nuts and which I renamed Paris-Cannes in my shops… it’s our best-seller

If you had to recommend a promising pastry chef? Nicolas Lambert, my former sous-chef henceforth pastry chef at the Four Seasons Hong Kong restaurant Caprice **


Next intake – September 4, 2017

For more information on our Bachelor in French Pastry Arts, please contact our Recruitment & Admissions Department : international@ducasse.com  / +33 (0)1 34 34 03 38 or visit our website

Meringue lemon tart
Meringue lemon tart
The new pastry shop of Jérôme De Oliveira in Cannes
The new pastry shop of Jérôme De Oliveira in Cannes

 


Scroll to top