Of the President's favorite dessert and the first lady's indulgence, we won't have a crumb.
On all subjects concerning the palace, Christelle Brua holds her tongue.
But in the kitchen, the Élysée pastry chef expresses herself through a know-how that says a lot about her talent.
This is also what decided the best worker in France Guillaume Gomez to bring it, in 2019, under the golds of the Republic.
“As the in-house chef, I had invited her to collaborate on formal dinners until I asked her to join our team.
Appreciating the pastry chef, competent and passionate, as much as the woman, smiling, good spirit and fan, like me, of rugby, I had every reason to choose her.
explains the man who has since become the president's personal representative for gastronomy, food and the culinary arts.
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