With a father who was a pastry chef and then a restaurateur, Calvin Valor fell into the pot when he was little. The 22-year-old Couramiaud has also followed in his father’s footsteps, although taking the reverse route, since he first trained in cooking, before turning to pastry. “It interests me more. In pastry, you have to be more meticulous, think. I also like the aesthetics of pastry,” he says.
However, the young man claims not to be a sweet tooth. “I’m a lot saltier, but I like baking cakes. His favorites are the classics: “raspberry and lemon pie”. “Dessert is the end note of a meal. With the entry, it is what one retains the most. The first and the last impression,” he says.
To train, he went to big names. In 2020, he is in the kitchen in the kitchen of the Altiligerien Régis Marcon. “Lately, I’ve been working…
2023-05-24 04:00:00
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