Since his childhood Cyril was surrounded by the field of pastry and chocolate making, out of conviction, passion and a weakness for sweets.
Passionate for this beautiful career, it is at 16 years of age when he begins to study at Ferrandi School of French cuisine in Paris.
Later, he goes knocking the door of big and prestigious establishments to continue his training. Where he will become Chocolatier at la Maison du Chocolat, responsible of small cakes and small chocolate flavored pastries at Fauchon, Chef Chocolatier at Maison Ladurée, to name some.

In October 2002 takes charge of the technical direction and the position of Executive Chef at Maison Pillon in Toulouse, at the southeast of France.
In January 2006, he is offered the opportunity to travel. By the hazards of destiny, he receives the proposal to teach in Ecuador.
In September 2009, he creates his own website, and organizes an exposition at the French Alliance of Quito about the sweet gastronomy: “Euphorie Sucrée”. On July 2011, Cyril opens the doors of “Cyril-Boutique”; a store specialized in Chocolate, Pastry, Ice creams, and Breads. Here Cyril offers a new concept of sweet gastronomy, which stands out based on the unique concept of its different collections. Mixing art, design, glamour and fashion, the consumers find fresh, high quality products, balanced and healthy, elaborated with French techniques. Its concept plays with textures and flavors that allow Cyril Boutique to become a model for the continent as well as internationally.

Chef Cyril, who has been awarded as “Chevalier dans l’Ordre National du Mérite Agricole” (Knight of the national order of the agricultural merit) by the ministry of Agriculture and Food by the republic of France, currently runs several duties and projects:

• Executive Chef and creative director of “Cyril-Boutique”
• Full time teacher at San Francisco University of Quito
• Cofounder and active member of the executive committee at Ecuador’s Chocolate Academy
• Author of the books “Glamour Sucré by Cyril” and “Chocolat by Cyril”.


Glamour Sucré by Cyril

Desserts for teatime, tarts, plate desserts, verrines, hot chocolate, desserts... In his first book, Cyril invites you to "dip your hands in the pastry," in delivering you simple recipes, old or contemporary, modern or traditional, that will make happy both adults and children, and impress your friends and family.
ISBN: 978-9942-11-797-7

Chocolat by Cyril

Dedicated a 100% to chocolate, the book is divided in to 3 chapters. The first one plunges us in pure chocolate, since it completely explains theorically chocolate, before introducing us to recipes about “bonbon au chocolat”, truffles, mediantes, florentines, rocks, etc. The second one presents us with hot chocolates recipes, both modern and traditional, either based on lactose or water. The third one demonstrates us chocolate-based pastry. Teaching us the virtues of creams and mousses, sponge cakes, hot preparations and a variety of jams, creams to spread, fondue, guimauve, cookies, tarts, glass presentations, etc.
Finally, Chef Cyril delivers a series of “frequently asked questions” which allows us a better understanding of chocolate; its uses and virtues. This small sized book design to optimize its uses and safe space in the kitchen, will plunge us in a chocolate world by using more than 280 photos, clear explanations and step by step photos, to facilitate the elaboration of the products. “Chocolat by Cyril” is truly an anthology or bible of chocolate, a practical and essential tool for the beginners as well as for the professionals, without forgetting the chocolate enthusiast or chocolate lovers. A chocolate dream that comes true for everyone who loves this beautiful matter.
ISBN: 978-9942-20-689-3

Passion - Flavors - Textures

Pastry DNA

Small cakes and tartlets, macaroons, ice cream, jams, restaurant desserts, more...