This pastry chef and taste virtuoso creates savory and sweet dishes with ease, a talent he has shown in a number of kitchens, from the Table d'Anvers to two Petrossian outposts in both Paris and New York to Peltier dining rooms in Paris and in Japan. This innovative chef has been the mind behind such [...] novel dishes as the verrine in 1994, an invention that transformed the international culinary scene. In 2008, he co-founded the Pâtisserie des Rêves as its pastry chef; there, he revisits French classics daily, with a focus on the creation of flavor, both sweet and savory. His process involves precision and depth, particularly with seasoning and the addition of condiments and complements. His biggest pleasure comes from touching the emotions of those arround them, allowing them to unleash their individual sensitivity to unique flavors.