9 questions asked to Etienne Leroy

The Chinese portrait of our 2018 Bachelor in French Pastry Arts patron

If you were...

An ingredient? Fleur de sel.

An utensil? A spatula.

A pastry? A Saint-honoré.

A childhood dessert? A quatre-quarts cake.

A dessert you like to cook? Crêpes.

Your little indulgence? Crêpes with Nutella.

Which ingredients (at first glance opposite) do you like to stir together? Mango with hazelnut.

If you had to reinterpret a traditional pastry, which one will it be? An Opéra.

If you had to recommend a promising pastry chef? Gabriel Le Quang, Head pastry chef of the Lanesborough Hotel.

 


Next intake – September 3, 2018

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


 


Share This