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LEVEL: Beginner / Professionnel

Unique opportunity to discover my secret recipes for Restaurants or for Home. 

LEVEL:  Professionnel

Here you will find a masterclass dedicated to plating desserts. You will learn with me everything there is to know for the creation.

LEVEL: Children / Beginner / Professionnel

You want to increase your Pastry level or just have fun and do some completely personalized course with me, this is where it happens, all the information about just here.

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 I decided to aim even higher by joining Stéphane Décotterd's house "Le Pont de Brent " 2 Michelin Stars as Chef de Partie and then Pastry Chef. I carry out a permanent creative work with local seasonal products, mountain herbs and local products. Always looking for new ideas, original taste associations. I fully express my creativity and know-how through my profession. A real pleasure for me to make people happy with my desserts.

 

 At this point, i start to make some Pastryworkshop and i love it! I'm happy to show and give all my skills to other that want to make pastry. 

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CHRISTOPHE LOEFFEL 

PATISSIER

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After training as a cook when I was just 14 years old, I turned to

pastry making, an area of ​​precision, rigor, creation.

The only think i want to to when i was child.

 

I learned my skills at the prestigious Maison Pierre Hermé Paris where I was able to learn the work on taste and the associations of flavors created by M.Hermé. A big experience for me. 

I decided to go back to Restaurants to be able to practice. I put down my suitcases at the age of 19 where I landed the post of Pastry Chef in a Michelin-starred restaurant, which allowed me to express myself, to create and work on gastronomic desserts. 

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In 2020,

i obtain the tittle of Swiss Pastry Chef of the Year 2021 with the famous Gault&Millau Guide and the bronze medal at the French Dessert Championship in France. 

In 2021,

a new chapter begin with the opening of new Restaurant Maison Décotterd, with Gastronomic Restaurant, Bar and Bistro! It's a big change and this new challenge is just amazing. 

 

 I'm also proud to make the second place at the German, Switzerland, Austria

" Patissier des Jahres " Pastry  Championship.

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