Apple man’s core beliefs

Prime apple season is the perfect time to speak to the pastry chef Christophe Adam about his passion for baking with pommes

By the time he was sixteen years old, Christophe Adam knew that he would be a pastry chef. Born in Brittany, in the Cornouaille area, he received his basic training at the Pâtisserie Chocolaterie Le Grand in Quimper as soon as he had finished school.

Two years later, he was in London, in the pastry kitchen of the triple-Michelin-starred Le Gavroche restaurant. He had set out on his quest to master his niche of refined gastronomy.

Back in Paris, he worked at the luxurious Hôtel de Crillon with Christophe Felder, honing his art and becoming ever more demanding of himself. After a three-year stint with Laurent Jeannin, one of France’s most talented pastry chefs, he continued on to the Beau-Rivage Palace in Lausanne to work as its pastry chef.

In December 1996 Adam moved to Fauchon, the Paris food emporium. There, he began asserting his individual style, his energy and creativity taking him to the position of head pastry chef in 2001. He overhauled the classic éclair, transforming it in a multitude of shapes and flavours.

When Fauchon opened its bakery in 2007, he was in the vanguard of the creation of le snacking chic: upmarket, easy-to-eat nibbles for people on the go. With Adam overseeing operations, Fauchon opened a string of stores in Monaco, Bordeaux, New York, Moscow, Beijing, Dubai, ...

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