Those who have worked with Cyril often highlight his extensive knowledge, unwavering professionalism, refined taste for all things beautifully crafted, and his exacting standards. His personality is marked by a sharp, sometimes sarcastic sense of humor, paired with an admirable ability to not take himself too seriously.

Specialized in the sweet side of gastronomy, Cyril moves seamlessly between boutique pastries, plated desserts, chocolate making, and ice cream production — with a clear passion for chocolate. “Chocolate is an exceptional, magical ingredient that offers a truly unique sensory experience. Studying and analyzing how it reacts is endlessly exciting. It’s not something you simply learn — it’s something you live.”

Even though he has a simple personal taste, he is always searching to discover new ingredients. “Curiosity pushes me to try new things, but I generally prefer a simple dessert over a complicated one. The mixture of flavors and textures pleases me but they shouldn’t be too complex or anarchic. I don’t approve of decorating a product that’s destined for consumption with sugar, unless its role is to embellish the already existent decoration and when it has the function of detail. Sugar saturates the palate and doesn’t allow us to appreciate the flavors in their fair value”.

Cyril was born in 1976 and has been immersed in the world of pastry and chocolate since childhood — driven by conviction, passion, and an undeniable sweet tooth. From as early as age three, while other children were building sandcastles, Cyril was mixing eggs, sugar, salt, and pepper, pouring the concoctions into pans and placing them in the oven. His fascination with all things culinary was so intense that his parents couldn’t leave him unsupervised in the kitchen for fear of a mishap.

At the age of 16, Cyril left traditional schooling, briefly considering a career in chemistry. “Chemistry has always fascinated me — it’s a world full of surprises and wonder,” he reflects. He went on to study at the prestigious Ferrandi School of Culinary Arts in Paris, where he was trained in an alternating system under the mentorship of renowned chefs Alain Escoffier and Jean-Pierre Lesbats. It was during this time that he came to understand the discipline, rigor, and dedication required to become a master chocolatier and pastry chef. Recognizing his commitment, Cyril’s parents built him a small laboratory in the basement of their home. There, after long days of work and study, he would practice tirelessly, perfecting the techniques he had just learned. His first salaries were spent not on leisure, but on tools and materials — a testament to his devotion to mastering his craft.

After completing his apprenticeship, Cyril never lost his drive to deepen his knowledge. He enrolled in numerous courses and internships led by some of the most renowned figures in the world of pastry and chocolate. It was during this time that he met Pascal Brunstein — a mentor he holds in the highest regard, both professionally and personally. Eager to continue learning, Cyril sought out opportunities in prestigious establishments. He worked as a chocolatier at La Maison du Chocolat, took charge of the pastry and chocolate-flavored petits gâteaux counter at Fauchon, and later served as Head Chocolatier at La Maison Ladurée, where he collaborated with the legendary Pierre Hermé. It was also at Ladurée that Cyril had the good fortune of meeting Chloé, a meaningful encounter both personally and professionally.