Biography
Jean-Thomas began his extraordinary career as a pastry chef from the age of 16. He spent the first five years of his training in his home region of Alsace, France. His first experience abroad where he not only improved his techniques in pastry design, development and creation, but also in learning the English language.
On return to the Alsace region, he joined the L’Arnsbourg which already had a 3 star Michelin status. He then joined L’Espérence, in Burgundy, a 3 star Michelin restaurant as their Sous-Chef, and the Relais Bernard Loiseau, also a 3 star Michelin restaurant.
Creation of Recipes
The world of pastry is made of dreams and flavors. Together, we will create new recipes with a unique flavor and an inimitable aesthetic taste.
Masterclass & Training
Training is an essential element to become a creator of unique tastes and transmit unforgettable emotions through the art of pastry making.
Consulting & BtoB Accomplishments
In my consultancy work I will accompany you in the realization of your projects at all stages: from the idea, to development until the final stages.
Entremet Avalon
Entremet P'tit Louis
Petit Gâteau la Rose
