Sylvain, a trained chef and self-taught pastry chef, has worked for Reine Sammut in Lourmarin, the Pourcel brothers in Montpellier, and Alain Chapel's restaurant in Mionnay.
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At the end of 1998, he left for Sydney to open the Ampersand restaurant with Pascal Barbot. The Australian experience lasted 3 ½ years, with his last position at the Aria restaurant with Matt Moran opposite the famous Opera House.
March 2002, back in France with plans to open his own patisserie in Marseille, where his partner Myriam grew up. He wanted to train as a "boutique pastry chef" with the best: he headed for Pierre Hermé in Paris to learn all the tricks of the laboratory...
March 2002, back in France with plans to open his own patisserie in Marseille, where his partner Myriam grew up. He wanted to train as a "boutique pastry chef" with the best: he headed for Pierre Hermé in Paris to learn all the tricks of the laboratory...
Openings
All year
Monday
07:30 - 19:00
Tuesday
07:30 - 19:00
Wednesday
07:30 - 19:00
Thursday
07:30 - 19:00
Friday
07:30 - 19:00
Saturday
07:30 - 19:00
Location
- sylvaindepuichaffray.fr
