x
Gilles Marchal, a Lorraine born pastry chef who joined Le Bristol team in 1999. Prior to joining Le Bristol he worked as pastry chef at Jean Bardet, Chateauroux, small cakes and desserts department manager at Monsier Pit Oberweise in Luxembourg, assistant pastry chef at the Hotel du Crillon, pastry chef at the Prunier Traktir restaurant, and pastry chef at the Plaza Athénée. He teaches sweet culinary art at the Ecole Nationale Supérieure de la Patisserie at the Chateau de Montbarnier at Yssingeaux. His first book Fraise was published in October 2003 (Les éditions Agnés Vienot)
Restaurant(s)
-
112 Rue Du Faubourg Saint-Honoré 75008 Paris, France0
