Head Pastry Chef
Prince de Galles, A Luxury Collection Hotel, Paris
Hélène Kerloeguen’s career
Hélène Kerloeguen, a pastry chef originally from Angers, could have pursued an artistic path, but ultimately chose pastry in 2006. Trained at Le Grenier à Pain under Michel Galloyer, she earned a BEP, a CAP, and then a BTM, all while honing her skills under Michel Galloyer and Aurélien Trottier.
Her career has been marked by significant experiences at prestigious establishments: the Kilimandjaro in Courchevel, the Grand Hôtel du Cap Ferrat, the Hôtel du Cap Eden Roc, followed by a formative stint in Australia in 2015 working with Chef Alanna Sapwell. Upon returning to France, she worked at Château Saint Martin, then in Paris at Le Bristol with Julien Alvarez and at the Plaza Athénée with Angelo Musa and Elisabeth Hot, eventually becoming their sous chef.
In 2022, she joined the Prince de Galles in Paris, where she enjoys complete creative freedom. There, she has developed her own distinctive, balanced style of pastry-making, inspired by her travels and characterized by her love of citrus fruits and aromatic herbs. Driven by a deep sensitivity, she often notes that “Emotion is at the heart of everything I do.” ” This philosophy guides each of her creations and permeates the new dynamic she brings to the hotel’s sweet offerings, from breakfast to Tea Time, right through to Hélène’s Afternoon Tea, a bespoke experience that fully reflects her culinary identity.
A Special Cointreau Tea Time
Her partnership with Cointreau began with a visit to the distillery in Angers, where she discovered a shared heritage and a common appreciation for citrus fruits and aromatic precision. This collaboration gave rise to a Special Cointreau Tea Time, featuring six creations, some of which reinterpret Angers classics or the brand’s iconic cocktails.
Photo credit: @JoannPai
