“Meilleurs Ouvriers de France” at EHL

“Meilleurs
Ouvriers de
France” at EHL
June 2016
Julien Boutonnet
Philippe Gobet
Meilleur Ouvrier de France 2015 - Confectioner
Meilleur Ouvrier de France 1993 – Cuisine
Named Meilleur Ouvrier de France in the field of patisserie/
confectionery on March 4, 2015, Julien Boutonnet is one of the
élite French pastry chefs. Fascinated by the discipline since
childhood, he has participated in one competition after another
winning numerous prizes including Second Best Apprentice
in France in 2000, the Pascal Caffet Trophy in 2004, ViceChampion of Europe, Sugar, in 2005 and the Charles Proust
competition in 2006.
Philippe Gobet hails from the Beaujolais area and grew up with
eight brothers and sisters in a family where cooking was an
important occupation.
Julien Boutonnet can look back on a career which has seen him
work at a number of prestigious addresses. After completing
his apprenticeship in the Dordogne, he prepared a “Brevet
Technique des Métiers” at the Pâtisserie Luc Guillet (Relais
Dessert International) in Romans-sur-Isère. In 2003, he
became part of Pascal Caffet’s team in Troyes as a pastry chef.
The following year, he joined the Ecole Nationale Supérieur
de la Pâtisserie (ENSP) in Yssingeaux as an assistant. His
career then took him to Switzerland for the opening of the Four
Seasons in Geneva.
He spent a further eight years there as a production manager,
enhancing his professional experience alongside Olivier
Bajard. In 2015, he joined the culinary teams of the Ecole
hôtelière de Lausanne as a Senior Professor in Practical Arts.
Winner of the Charles PROUST competition
Vice-Champion of Europe, Sugar, at the Sirha in Lyon
Winner of the CAFFET Trophy in Troyes
7 “Meilleurs Ouvriers de
France” distil excellence
at Ecole hôtelière de
Lausanne
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Interested in pastry-making from a young age, Philippe Gobet
poured over the famous “Tante Marie” cook book, trying all the
recipes. A genuine gourmet, he followed his passion at school
and obtained his CAP and his BEP in cookery in 1980.
Freshly graduated, he joined the brigade of Georges Blanc (3
Michelin stars) where he worked as a chef and pastry chef for
three years. In 1983, he opened a restaurant in Lyon called Les
Enfants Terribles, but in the same year, Joël Robuchon was
in search of a chef and offered Philippe Gobet the position in
his restaurant Jamin before moving him to the restaurant Joël
Robuchon in Paris. This exceptional cooperation lasted thirteen
years, during which patisserie played an increasingly important
role in his life, proving decisive for the next stage in his career.
In 1991, he was voted “Vice-Champion of France, Desserts”. In
1993, he sat the national Meilleur Ouvrier de France competitive
examination and was named “Meilleur Ouvrier de France” in the
cuisine category.
When the restaurant Joël Robuchon closed in June 1996, Philippe
Gobet took over the Parisian restaurant along with Alain Ducasse.
Then at the end of 1996, he was recruited by the Ecole Lenôtre
Paris as a Professor of Cuisine and Patisserie.
In 2003, Philippe Gobet was appointed to the post of Director
of Vocational Education then Director of the Ecole Lenôtre in
January 2004. In 2014, Philippe Gobet left Lenôtre after 18 years
of successful collaboration. Since 2015, he has shared his talent
at Ecole hôtelière de Lausanne in the post of Executive Kitchens
Chef and manages numerous development projects.
Vice-Champion of France, Desserts
Member of the French Chocolate Academy
Gold medal of French chefs
Member of the French Culinary Academy
Silver medal of the City of Paris
Author of patisserie books
Thomas Marie
Fabien Pairon
Meilleur Ouvrier de France 2007 – Bakery
Meilleur Ouvrier de France 2011 – Pork butcher and delicatessen
Born in the Franche-Comté region and having discovered dough
at an early age, Thomas Marie always dreamed of becoming
a baker. He nevertheless had to pass his baccalaureate, a
prerequisite laid down by his parents if he wanted to pursue
his passion for baking bread. And that is exactly what he did
after obtaining his baccalaureate, enrolling in a work-based
bakery training course at the CFA BFP in Rouen managed by
the Institut National de la Boulangerie Pâtisserie. Some years
later, he won the French Bakery Cup in the bread category.
He then represented France in the European Bakery Cup for
two consecutive years, winning the title of Vice-Champion of
Europe in teams.
Hailing from northern Burgundy and the son of a pork butcher,
Fabien Pairon has worked in the field of gastronomy from the
age of 15, initially following a training course to become a
chef. Calling on a wealth of professional experience in France
and abroad, Fabien Pairon has worked in different posts,
primarily in companies within the gastronomy scene but also in
restaurants and for international caterers.
The following year, he prepared a fast-track CAP in patisserie
with a view to acquiring more know-how and finesse in order
to achieve his ultimate goal: to sit the Meilleur Ouvrier de
France competitive examination. Five years had passed since
obtaining his baccalaureate and his professional experience
and numerous diplomas earned him a position of Bakery Trainer
at the INBP.
As head of his own catering and receptions company based
in his native region for five years, he also spent eight years
teaching in a hotel management school having obtained his
certification from the Ministry of National Education. A member
of the prestigious circle of Meilleurs Ouvriers de France since
2011, he has added a new string to his bow by sharing his
knowledge and know-how as a professor at Ecole hôtelière de
Lausanne.
Author of the book “Douceurs charcutières”. Pub. Les Itinéraires
– Editions gourmandes
As soon as he reached the legal age to enroll in the Meilleur
Ouvrier de France competitive examination, he submitted his
application. Two long years of preparation lay ahead requiring
consistency, relentlessness, determination and obstinacy.
He perfected his recipes and carried out extensive research
and numerous tests, in particular in the field of viennoiserie in
order to reconcile aesthetics, texture and taste. He developed
innovative products in an attempt to stand out from the crowd.
On November 14, 2007, Thomas became one of the Meilleurs
Ouvriers de France.
Still a peripatetic trainer at the INBP, he traveled throughout
France and abroad to help artisan bakers. His main remit was
to create new bakery products.
Then, on January 1, 2013, he joined Ecole hôtelière de Lausanne
as a Senior Professor in Practical Arts.
Co-author of the book “60 succès de boulangerie-pâtisserie”
recognized by the National Culinary Academy
2
Romain Pellet
Christian Ségui
Meilleur Ouvrier de France 2015 – Pork butcher and delicatessen
Meilleur Ouvrier de France 2011 – Pork butcher and delicatessen
Having joined the profession at the age of 15 as an apprentice
pork butcher and caterer in the region of Valence, France,
Romain Pellet gave free rein to his passion and precocious
talent by participating in numerous competitions in which he
enjoyed outstanding success.
Born in French Catalonia close to Perpignan, Christian Ségui
showed an early passion for quality products. Raised by his
grandparents with a grandmother who cooked a great deal,
Christian Ségui quite naturally turned his attention to the kitchen
and became an apprentice chef at the age of 14.
In 2001, he was ranked 3rd in the final of the Best Apprentice
in France (BAF) competition. He continued his studies in Paris
and obtained his Brevet Professionnel. He then spent eight
years working alongside André Fouanon, Meilleur Ouvrier de
France, who managed the Pauvert Traiteur catering enterprise
in Annecy.
Christian Ségui can look back on a career during which he has
encountered a number of leading chefs who have had a key
influence on his professional experience.
Ambitious and diligent, Romain Pellet excelled in numerous
competitions (2nd place in the Grand Prix des traiteurs lyonnais
in 2003, 1st place in the Grand Prix d’Angoulême in 2007, 1st
place in the Grand Prix d’Arpajon in 2008, 3rd place in the Chef
Traiteur in Paris in 2009).
Coached and supported by his colleague at EHL, Fabien Foare,
when preparing for the Meilleur Ouvrier de France competitive
examination, Romain Pellet was shortlisted after the qualifying
events and reached the final on 22 February 2015. For him, this
was a true culmination in the world of competitive examinations
and the title, synonymous with know-how and excellence, fills
him with pride as he resolutely strives to prove his worth day
after day.
Culinary expertise
High-end gastronomy
Gourmet innovations
Creativity in every direction
1
From Port Grimaud at the Giraglia**** to Saint-Cyprien at the Mas
d’Huston****, he has worked at several prestigious addresses
where he forged his talent.
With a wealth of experience behind him and an entrepreneur at
heart, Christian Ségui and his wife opened their business SEGUI
Traiteur in February 1995 in his native village of Ponteilla in the
eastern Pyrenees.
In 2011, Christian Ségui obtained the title of Meilleur Ouvrier de
France, pork butcher and delicatessen.
After 20 years, the business was still booming and was a reference
point in Catalonia, but one thing was sure: neither of his children
would take over the family business. With the future on his mind,
Christian Ségui met Fabien Pairon (Meilleur Ouvrier de France),
Senior Professor at Ecole hôtelière de Lausanne, in what was to
be a decisive encounter.
The rest is history: Christian Ségui came to Switzerland to
strengthen the Practical Arts teams at Ecole hôtelière de
Lausanne. His desire to share his know-how and knowledge
as well as his experience as a trainer makes Christian Ségui an
additional asset in a team already in the realms of excellence.
Dominique Toulousy
Meilleur Ouvrier de France 1994 – Gourmet cuisine
This native of Bagnères-de-Bigorre (High Pyrenees, France)
has been fascinated by cooking since the very earliest age.
At the age of 16, he studied at the Lycée Technique d’Hôtellerie
et de Tourisme in Toulouse. Freshly graduated, he was named
Best Apprentice Chef in the Midi-Pyrénées region, qualifying
for the national final of the competitive examination.
In 1974, he traveled to the Dominican Republic where he
managed the kitchens of the French restaurant “Les Canaris”
where he could give free rein to his creativity, drawing
inspiration from the new, exotic flavors he had discovered.
Dominique Toulousy was 24 when he returned to France as
manager of the restaurant l’Oustal nestling in the Gers Valley in
Masseube, in the Midi-Pyrénées region.
1979 was a key year in Dominique Toulousy’s career as he
was awarded his first Michelin star; a distinction rewarding
the talent of the young chef. His quest for excellence never
wavered over the years and found a lasting expression in the
summer of 1984 with the opening of a new restaurant at the
heart of the pink city, Les Jardins de l’Opéra in Toulouse.
Barely a year after it opened its doors, the prestigious Michelin
guide awarded it its first star. The following year, it was the turn
of Gault & Millau to reward it with a score of 16/20. The second
star was not long in coming the chef was once again honored
in the Michelin Guide in 1987.
In 1990, Gault & Millau awarded the restaurant the highly
commendable score of 18/20.
Dominique Toulousy was now in the big league and managed
this exceptional address together with his wife Maryse for
almost 22 years.
An unwavering desire and flawless discipline drove him
onwards which is why, almost ten years after setting up
business on the Place du Capitole, he was awarded the medal
and tricolor collar of Meilleur Ouvrier de France.
On the back of his top-level experience, this outstanding chef
has managed the gastronomic teaching restaurant Le Berceau
des Sens at Ecole hôtelière de Lausanne since 2015.
Author of the book “Toulousy à Toulouse”, pub. Briand
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