Background
Marc grew up in Rennes with his family, and it"s with his grandmother Marguerite, a butcher, that he started cooking, including his first salted butter caramel crêpes.
Marc grew up in Rennes with his family, and it"s with his grandmother Marguerite, a butcher, that he started cooking, including his first salted butter caramel crêpes.
Is a French pastry chef at Potel et Chabot, whose pastry shop sits Chaillot, in Paris. From the age of four, he showed intentions of becoming a baker. He enrolled in baking classes at the Rennes trade school under Monsieur Joli.
After graduating, he got a summer job under Chef Serge Nabucet who passed onto him his love for the profession.
He worked there for three summers. 1990 1994 - Pastry Commis under Chef Pierre Hermé at Fauchon in Paris.
1991 1994 - Dessert Chef de Partie, second in command under Chef Ralph Edeler at Harrod"s, London. 1992 1994 - Second in command under Chef Frédéric Gernez at Yves Thuriès, in Cordes-sur-ciel (81).
1994 - Pastry Chef at Fouquet"s, Paris in France.
1996 - Pastry Chef at Brigant(a caterer), now owned by Dalloyau. 1999 - Sous Chef, then Pastry Chef at Potel et Chabot à Paris. 1991 - 5th in the Charles Proust Junior 1993 - 4th in the Charles Proust and Prize for Outstanding Taste.
1994 - 3rd in the Mandarine Napoléon and Prize for Outstanding Taste.
2008 - Is selected to be part of the French Team for the World Pastry Cup 2009.