Chef Florence prepared a selection of stunning desserts, showcasing the fruit-based products available from Andros Chef and enhancing the delicious, natural fruit flavours and sweetness.
After gaining experience as Chef de Partie at the Château de Montvillargenne**** in Gouvieux, she worked at prestigious Westin Paris-Vendôme Hotel**** alongside Chef David Réal.
Vice World Champion in pastry and confectionary, she also won a silver medal at the World Skills competition in 2015 in São Paulo.
In 2022, the pastry chef became World Champion of Confectionary Arts in a duo with Chef Alexis Beaufils.
After creating the dessert menu for Christophe Hay’s restaurant Fleur de Loire**, she is currently a consulting pastry chef and a partner of Andros Chef.
If you want to learn how to make beautiful pastry products like those created by Chef Florence, browse our programmes and courses and start your culinary journey today.
On Friday 13th December, Le Cordon Bleu London welcomed graduates to a ceremony held in the beautiful surroundings of the Ballroom at The Dorchester, Park ...
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to alumna and author, Jane Lovett.
Le Cordon Bleu alumni dominated the competition at the recent Saudi Elite Chefs Competition in Riyadh.
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