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Artisans, pastry chefs, ice-cream makers or chocolate makers, our Chefs and Ambassadors bring you their expertise and creativity.

Prova : Notre chef corporate

Tristan Rousselot

Specialties

The Saint-Honoré

Easy to work with and easy to pair, vanilla is a comforting and indulgent flavor that evokes childhood memories. Depending on its origin, vanilla offers different aromatic notes and unique characteristics, making it a rich and complex ingredient.

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MADAGASCAR BOURBON VANILLA & ORANGE BLOSSOM HALLOWEEN TART

Tristan ROUSSELOT

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GINGERBREAD SPICES & COFFEE YULE LOG

Tristan ROUSSELOT

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CHRISTMAS HOT CHOCOLATE WITH GINGERBREAD SPICES

Tristan ROUSSELOT

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COCOA COOKIE

Tristan ROUSSELOT

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MADAGASCAR BOURBON VANILLA, CARAMEL & MACADAMIA ECLIPSE

Tristan ROUSSELOT

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MADAGASCAR BOURBON VANILLA & BLACK SESAME VACHERIN

Tristan ROUSSELOT

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MADAGASCAR BOURBON VANILLA MILLEFEUILLE

Tristan ROUSSELOT

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COCOA RELIGIEUSE

Tristan ROUSSELOT

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ÎLE FLOTTANTE

Tristan ROUSSELOT

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MODERN TIRAMISU

Tristan ROUSSELOT

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PEANUTS & COFFEE ENTREMETS

Tristan ROUSSELOT

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Prova : Notre chef corporate

Baptiste GARCIA

Awards

Champion of France for young chocolatiers Rabelais Prize for Young Talent 2024.

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Our ambassador chefs

Yann

Brys

Specialties

Tourbillon Vanille

Awards

Best Craftsman of France

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Julien

Perrinet

Specialties

Bourbon Madagascar Vanilla Intense Tart

Awards

« Best Chef Awards » 2019

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Karina

RIVERA

Specialties

Macarons

Awards

Winner of the show "Alex VS America"

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Alexis

BEAUFILS

Specialties

Lemon Tart

Awards

World Champion of Sugar Arts 2022

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Alexis

BOUILLET

Specialties

Mont-Blanc 2.0

Awards

World Pastry Champion 2011

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Nicolas

BOTOMISY

Specialties

Chocolate

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Baptiste

DEPOORTER

Specialties

Easter Flower

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Martin

LIPPO

Specialties

Culinary Creations with Liquid Nitrogen

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Jean-Michel

PERRUCHON

Specialties

Baba Rhum ∙ Vanilla ∙ Apple pie

Awards

Meilleur Ouvrier de France and Director of Ecole Bellouet Conseil

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Their creations

VANILLÉA

Alexis BEAUFILS

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MADAGASCAR BOURBON VANILLA & ORANGE BLOSSOM HALLOWEEN TART

Tristan ROUSSELOT

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GINGERBREAD SPICES & COFFEE YULE LOG

Tristan ROUSSELOT

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CHRISTMAS HOT CHOCOLATE WITH GINGERBREAD SPICES

Tristan ROUSSELOT

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COCOA COOKIE

Tristan ROUSSELOT

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MADAGASCAR BOURBON VANILLA, CARAMEL & MACADAMIA ECLIPSE

Tristan ROUSSELOT

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MADAGASCAR BOURBON VANILLA & BLACK SESAME VACHERIN

Tristan ROUSSELOT

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MADAGASCAR BOURBON VANILLA MILLEFEUILLE

Tristan ROUSSELOT

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COCOA RELIGIEUSE

Tristan ROUSSELOT

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ÎLE FLOTTANTE

Tristan ROUSSELOT

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MODERN TIRAMISU

Tristan ROUSSELOT

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PEANUTS & COFFEE ENTREMETS

Tristan ROUSSELOT

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VANILLA FLAN PÂTISSIER

BY ÉCOLE BELLOUET CONSEIL

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VANILLA MACARON

BY ECOLE BELLOUET CONSEIL

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ESPRESSO

Laurent DUCHÊNE

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CARTAGENA

Laurent DUCHÊNE

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MILLEFEUILLE WITH MADAGASCAR VANILLA

BY ÉCOLE BELLOUET CONSEIL

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VANILLA BABA AU RHUM

BY ÉCOLE BELLOUET CONSEIL

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PROFITEROLES WITH VANILLA ICE CREAM

By Ecole Bellouet Conseil

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LA DÉLICIEUSE

BY ÉCOLE BELLOUET CONSEIL

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ARABICA OPERA

Laurent DUCHÊNE

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BOURBON VANILLA CRÈME BRÛLÉE

By École Bellouet Conseil

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TURRÓN APRICOT AND MELON FRIVOLE

Yann BRYS

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SAINT-HONORÉ WITH VANILLA FROM TAHITI

By Ecole Bellouet Conseil

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TIRAMISU

Laurent DUCHÊNE

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INTENSE VANILLA BOURBON CHEESECAKE TART

Julien PERRINET

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VANILLA HAZELNUT ENTREMET

Julien PERRINET

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GLUTEN-FREE VANILLA EGGS

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VANILLA FLOWER

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MONT BLANC CHESTNUT AND MANDARIN LOG

Julien PERRINET

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CHOUX PETAL

Yann BRYS

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VANILLA ICE CREAM LOLLY

BY ÉCOLE BELLOUET CONSEIL

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LE BOURBON

BY ÉCOLE BELLOUET CONSEIL

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VANILLA CAKE

BY ÉCOLE BELLOUET CONSEIL

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VANILLA CLOUD

Yann BRYS

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CAKE WITH VANILLAS FROM AROUND THE WORLD

André LOUTSCH

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VANILLA FEATHER YULE LOG

Yann BRYS

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VANILLA ECLAT

Yann BRYS

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COFFEE TART WITH NUTS

Laurent DUCHÊNE

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ARABICA COFFEE ÉCLAIR

Laurent DUCHÊNE

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VIENARABICA

Laurent DUCHÊNE

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COLOMBIAN COFFEE RELIGIEUSE

Laurent DUCHÊNE

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LIKE A TART

BY ÉCOLE BELLOUET CONSEIL

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PASSIONATELY VANILLA

BY ÉCOLE BELLOUET CONSEIL

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VANILLA & CITRUS CAKE

BY ÉCOLE BELLOUET CONSEIL

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All our recipes

Inspirations

News

Prova Gourmet at SIRHA Lyon 2025

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The Élysée Galette: A Prestigious Invitation for Baptiste Garcia

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Demonstrations in the United States in Collaboration with the Chocolate Academy

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A Delicious Collaboration with Pain Chaud Bakery

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