Pastry chef - Ho Chi Minh City
Tầm nhìn của Robin Mouquet tại Việt Nam rất đơn giản, đó là chia sẻ cảm xúc thông qua những sáng tạo ngọt ngào của anh ấy.
Như Robin nói, vui vẻ trong công việc mỗi ngày.
Khách hàng sẽ là người hài lòng đầu tiên.
Luôn tìm kiếm những sản phẩm mới, hương vị mới của địa phương. Chúng tôi thực hiện những chiếc bánh của mình tôn trọng bí quyết làm bánh ngọt vì niềm vui của khách hàng.
Mong muốn sáng tạo và làm hài lòng là vô hạn trong nghề này.
Hôm nay, anh ấy cho chúng ta những tinh chất và ý chí để phát huy những điều tốt nhất trong bản thân chúng ta. Tôn trọng sản phẩm và nhà sản xuất luôn là nền tảng.
Robin Mouquet's Story
Despite having been schooled as a cook, Robin wanted to pursue a career in pastry, and at the age of 18, he enrolled in a hospitality school in Toulouse, his birthplace in the south-west of France.
He finished third in the regional stage of the French junior championship.
This outcome makes him resentful, but he is determined to catch up and decides to cut his teeth among the largest.
With his certificate in hand, he travels to MONACO for a few months to finish his study at the LOUIS XV (Alain Ducasse***).
He joined the team of Michel Sarran**, the great chef of Toulouse.
The train to Paris, the capital, has arrived!
The culinary capital of the world.
He joined Alain PASSARD's l'Arpège*** team, then Pierre GAGNAIRE's (World's best cook chef 2015).
Robin is in for another adventure, this time at the PIERRE HERMÉ Paris pastry shop at the Palace du Royal Monceau.
His childhood dream has finally come true. He first worked as a Sous-Chef Pâtissier for the house/company PIERRE HERMÉ Paris in Macao, for the launch of the Morpheus Hotel.
Quite simply out of a desire for adventure and personal challenge one day, he decides to fly on his own.
And he goes to Vietnam with only a suitcase and his knives.
Under the charm, he did not hesitate and immediately began creating beautiful pastries and started his first online store.
Clientele is growing increasingly intrigued, drawn in by his personality and creations.
He then proceeded to surround himself with partners and initiated a training procedure with his pastry cooks and staffs.
It is up to us to write the next Chapter.
It is surrounded by a dynamic and smiling team that we take care of you.
We take great care from the order to the presentation of the cake on your dining table.
It is in harmony that we work together from our production center. Vendors and Pastry Chefs working hand in hand to learn and develop the skills required for this job.
The rest is history
Pastry chef - Owner
The pastry is eaten with the fingers.
Favorite cake: Mille Feuille
Admin - Local Project
Life is like a box of chocolate. You never know what you're gonna get - Forrest Gump
Favorite cake: Sencha Citrus
Front - Customer Service
Rose are red
I'm going to bed.
Favorite cake: Cocoa Nibs
Pastry - Chef the Partie
Whatever you do, always give 100%.
Unless you are donating blood.
Favorite cake: Mille Feuille