Pastry chef
Pastry Chef Les vergers Boiron Germany
Jean-Christophe Duc is a renowned pastry chef, Compagnon du Tour de France, with a European pastry master’s degree.
Jean-Christophe Duc is a Compagnon du Tour de France with extensive experience working in various shops, including with Meilleurs Ouvriers de France (MOF) and renowned bakeries such as Paillasson, Lameloise, and Giraud. Born in Vienne, the hometown of Fernand Point the first chef awarded three Michelin stars in 1930—he earned a French Brevet de Maîtrise in pastry as well as a European Master’s degree in pastry.
His professional journey has taken him across Germany and the Netherlands, with over 35 positions held in different establishments. Settled in Berlin, he has held responsibilities as production manager, personnel supervisor, and business developer for a group with 10 subsidiaries.
Additionally, he works as an independent consultant for various French companies, including Les Vergers Boiron, across Central and Eastern Europe and the DACH region. He has also served as a trainer and assistant at the École Nationale Supérieure de la Pâtisserie (ENSP) for two months.
Today, Jean-Christophe Duc brings a modern vision of pastry to Les Vergers Boiron Germany, combining tradition, authentic flavors, and nutritional innovation.
Jean-Christophe Duc’s approach merges regional gastronomic traditions with the precision of French cuisine.
His recipes are designed to balance taste with nutritional considerations, always seeking a harmonious blend of flavors and textures.
His culinary philosophy prioritizes respect for ingredients, innovative techniques, and adaptation to contemporary tastes while remaining respectful of tradition.
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