Pastry chef
Head Pastry Chef at the Grand Hôtel du Cap-Ferrat
Damien Gendron is an emerging talent in French pastry, presently working at the prestigious Grand Hôtel du Cap-Ferrat.
His passion for the culinary arts prompted him to travel 50 kilometers to discover the jasmine flower in Grasse, a town renowned for its perfumes.
Inspired by this delicate flower, he created his signature dessert, the Yasmina, which earned him the title of Champion de France du Dessert (French Dessert Champion) in 2016.
Damien impressed the jury – presided over by Jérôme Chaucesse, Meilleur Ouvrier de France ( France’s Best Artisan) – with his innovative blend of ingredients.
As part of the up-and-coming generation of pastry chefs, Damien Gendron is constantly innovating and captivating palates with his sophisticated, artistic creations.
His work at the Grand Hôtel du Cap-Ferrat reflects his passion for pushing the boundaries of culinary creativity and delivering memorable taste experiences to his guests.
Damien Gendron’s Yasmina dessert is a perfectly harmonious blend of pineapple, lemon and dark chocolate.
This sophisticated dessert features jasmine ice cream delicately incorporated into a pineapple marmalade, with subtle touches of pineapple puree and liqueur jelly.
It’s presented with a flowing pearl of pineapple in the center, embellished by a decorative gel and a light lemon cream, all resting on a crunchy buttery Viennese shortbread.
Damien Gendron was a bronze medalist in the Junior category at the Championnat de France du Dessert (French Dessert Championship) in 2012, before winning the gold medal in 2016.
This remarkable progress attests to his commitment to excellence and his growing talent in the French pastry industry.
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