Aux Parfums Des Saisons Pâtisserie - Traiteur Comte Michel

Portrait Always drawn to the delicious smells of cooking, it was only natural that I would pursue an apprenticeship as a baker, pastry chef, and confectioner. Determined and committed, with two CFCs under my belt, I headed to San Francisco to gain experience and put my knowledge into practice.

I launched an artisan bakery. After two seasons as a pastry chef in a hotel in Zermatt, I boarded a cruise ship bound for the Caribbean. I discovered the management and production of large-scale pastry making. I seized the opportunity to prove myself as a sous-chef pastry chef. After six months at sea, it was time to return to dry land.

I returned to the foot of the fabulous Matterhorn, to the same renowned hotel, listed in Gault et Millau, alongside a highly acclaimed chef who taught me the skills of dream gastronomy. Little by little, I began to miss Gruyère, so I returned to work in various renowned restaurants in the region to perfect my skills.

I was now ready to be self-taught and strike out on my own to feed my passion for gastronomy. Today, I am lucky enough to be able to live my passion day after day and offer my services as a pastry chef and caterer to a gourmet clientele in search of culinary pleasures, local and quality products, and sensitive to the flavors of the seasons...