LESECQ : Audacity and youth of the Pastry Chef of the year 2010
 Born in St Lo, in Normandy, Camille Lesecq discovers pastry as a child while spending time in his uncle’s boutique. After graduating from the Bakery and Pastry School of Caen, he arrives to Paris at the Crillon. Christophe Felder soon becomes his mentor. He starts as a commis, but his talent and strong character help him to become sous-chef only three years later. Camille discovers taste, freshness, simplicity and creativity.
When Christophe Felder decides to leave the hotel in 2004, Camille Lesecq hands in his resignation. Always looking for new talents, the Meurice Hotel immediately offers him the position of Pastry chef. At only 24 years old, Camille runs the whole brigade along with Yannick Alléno, the three starred chef. His pastries are fresh and simple, and essentially made from fruits. The small madeleines and cannelés go into the oven at 14.00 to be served at 15.00.
Camille finds his inspiration in the world around him. The key is to always ask questions. He wants to surprise people. A good desert is when “the taste remains memorable even hours after eating it”. He works crispy and smooth together, melting and crunchy. You can find the energy and boldness of his young age in every desert. The French professional magazine Le Chef just awarded him the “Pastry Chef of the year” title in September 2010.
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