Being a Pastry Chef in a Palace means creating desserts in dishes, and much more. Anthony Chenoz tells us about his day at Les Sources de Caudalie.
Anthony Chenoz grew up beside his father, a cook. To stand out and, he admits, due to a sweet tooth, he opted for pastry-making.
Trained by Jean-Luc Rocha in Paris, Anthony came 3rd in the 2022 French Championships for desserts before joining Les Sources de Caudalie. “An amazing place. A magnificent setting, young motivated teams, many possibilities for self-expression.”
He creates desserts for the 2-star restaurant La Grand’Vigne (and recommends his signature rice pudding), and La Table du Lavoir, Viennese pastries, flaky brioches, marbled cakes, flans etc. for breakfast buffets, cakes and biscuits provided in the Suites.
Plus special creations year long. “For Easter, we made 80 ‘Terre de Vignes’ eggs to show our expertise with chocolate. A colossal task mobilizing the entire team.”
A Pastry Chef’s days are very full! “Before setting things out, I hold a briefing with the Sous-chef of La Table du Lavoir. After lunch, a break. 6 p.m., a new day begins with evening service in both restaurants.”
Organization, rigour, patience, pedagogy are thus vital to head a kitchen brigade, to which Anthony adds “a touch of folly”.
For a good mood in the kitchens and in his desserts, with original creations, complex techniques and on the spot plating to make pastry exceptional at Les Sources de Caudalie.
Source: Les Sources 2023 magazine
