Pastry chef, trainer and international consultant
Saint-Pierre-des-Corps, Centre-Val de Loire, France
Frédéric Bourse’s career
Frédéric Bourse acquired his solid training as a pastry chef working in prestigious establishments such as Lenôtre, Fauchon and the Hôtel Savoy.
Today, as a pastry consultant and trainer, he shares his know-how and techniques with the teams of various establishments, to whom he passes on his love of pastry.
Creations combining tradition and modernity
Known for his innovative approach and constant quest for perfection, he is appreciated for his ability to combine tradition and modernity in his creations, inspiring many professionals.
