Hélène Kerloeguen’s career
Hélène Kerloeguen, originally from Angers, is a passionate pastry chef who could have pursued artistic careers such as floristry, interior design, or fine art. After studying literature, she ultimately chose pastry in 2006 and trained at Grenier à Pain under Michel Galloyer, where she earned a BEP in Pastry, a CAP in Baking, and then a BTM combined with a work-study program in baking and later in pastry, notably under Michel Galloyer and Aurélien Trottier in her home region.
Her career has been shaped by pivotal encounters and numerous seasonal stints at prestigious establishments such as the Kilimandjaro in Courchevel, the Grand Hôtel du Cap Ferrat with Luc Debove, and the Hôtel du Cap Eden Roc with Lilian Bonnefoi. She moved to Australia in 2015, where chef Alanna Sapwell had a lasting influence on her creativity. Upon returning to France, she worked at Château Saint-Martin in Vence, then moved to Paris, where she trained under some of the greatest names, including Julien Alvarez (Le Bristol), Angelo Musa, and Elisabeth Hot (Plaza Athénée), eventually becoming her sous-chef.
In 2022, she joined the Prince de Galles in Paris, where she enjoyed complete creative freedom for the first time. There, she developed her own distinctive style of pastry-making, based on a balance of flavors, originality inspired by her travels, and her love of citrus fruits and aromatic herbs. Working alongside Chef Gérald Poirier, she revamped the hotel’s dessert menu, from breakfast through to tea time, and notably created the Goûter d’Hélène, a bespoke offering that fully reflects her culinary identity.
“Emotion is at the heart of everything I do.”
A Special Cointreau Tea Time
The idea came about after Hélène Kerloeguen visited the Cointreau Distillery in Angers, where she gained an in-depth understanding of the distillation process, the selection of oranges, and the brand’s aromatic precision. This encounter resonated with her own approach to pastry, centered on freshness, distinct flavors, and citrus fruits. She shares with Cointreau a connection to the Angers region, which served as the guiding thread for the creation of Tea Time.
The Tea Time menu created by Hélène Kerloeguen features six creations, some of which reinterpret Angers classics or iconic Cointreau cocktails:
- Crémet d’Anjou with grapefruit and bergamot
- Raisin, green anise jelly, and Cointreau-flavored granita
- Blueberry Cosmopolitan flan
- Part de Suzette (a crêpe cake inspired by crêpes Suzette)
- L’orangette, a chocolate-orange bite
- Chouquettes to share, served with a creamy Cointreau-flavored cream
- Orange and Cointreau Galette des Rois
To accompany Tea Time, an exclusive cocktail was created: The Princess Margarita, blending Cointreau, tequila, and an Earl Grey–chamomile cordial. Tea Time was served in the Art Deco setting of the Prince of Wales, whose geometric design echoes that of the Cointreau bottle.
We are delighted to welcome Hélène Kerloeguen as our brand ambassador. A chef from Angers with whom we share a common heritage and a deep passion for gastronomy, she perfectly embodies the spirit and values we uphold.
Discover her recipe for Crémet d’Anjou: a delicate dessert combining bergamot sponge cake, pear marmalade, grapefruit confit, and fromage blanc mousse, all enveloped in a vanilla mascarpone and Cointreau whipped cream. We look forward to sharing Hélène Kerloeguen’s other creations with you soon, and we extend our warmest thanks to her for this inspiring collaboration.
Photo credit: portrait @JoannPai – dessert @yourimougel
