Quentin THEVENARD
Pastry Chef
According to his mother, he fell into the pot when he was very young!
Always in the kitchen by her side, all he could think about was cooking. He
obtained his hotel management BEP with a cooking option in 2006 at the Stanislas
high school in Nancy and, two years later, in Arras, his BP in the same
subjects. He went on to obtain an additional mention as a Restaurant Dessert
Cook and in 2015 he was awarded the gastronomy trophy for the best Pastry Chef
in Rhône-Alpes.
His career path takes him across France, Deauville, Le Normandy, Arêches-Beaufort and Le Christiania***, Mercuès alongside Philippe Combet*. At the end of 2013, he moved closer to the shores of Lake Annecy with Yoann Conte**, before joining the gastronomic restaurant La Voile in February 2017.
Today, Quentin creates all the delicacies for all restaurants of the Impérial Palace and the Hôtel
Le Pelican, as well as the
"Ô bon pain" bakery.