| |
 |
|
Pastry Chef Régis Chanel
Growing up in a family of cooks, Régis Chanel could not see himself doing anything outside the kitchen.
He trained as a pastry cook and spent his early years working in the pastry department of such famous restaurants as Hotel Negresco and Alain Ducasse's Hôtel de Paris in Monte Carlo.
He was first appointed Pastry Chef at the age of 22, and has worked in Michelin-rated restaurants such as l'Hostellerie du Vallon de Valrugues and the Mas du Langoustier. |
In 1996, he took on the post of Pastry Chef at the Hôtel de la Cité, at the same time working on his Mastership exam, the Brevet de Maîtrise. This degree, involving studies in personnel management, law and educational psychology, allows Régis to teach his favourite subject, confectionery.
Régis was highlighted by the well-known Champérard Guide as one of the most promising young Pastry Chefs in France. Régis participates regularly in France's annual National Food and Taste Week (La Semaine du Goût) by introducing groups of enthusiastic school children to the pleasures and secrets of preparing and enjoying good food in the kitchens of the Hôtel de la Cité. |
|
|
|
|
