INTERVIEW

1. Hello, could you introduce yourself briefly?

Hello, I’m Patrick Jeandeau! I started teaching at Maison Lenôtre in 2001. Currently, I am a pastry trainer and responsible for the pastry programs and certificates.

2.When and how did you have this spark or initial passion for pastry?

At high school, I met a trainer who was able to transmit his passion and enthusiasm to me.

3. Why did you have the desire to teach?

The desire to give back what was passed on to me.

4. Why Maison Lenôtre?

I chose Maison Lenôtre for its expertise, for the men and women who make up this big family.

5. What is your favorite dish?

For the main course, it’s my mother’s roast chicken, and for dessert, it’s lemon meringue pie. They are timeless childhood memories around the family table.

6. Your signature in pastry?

The Tarte Tropézienne, but also œufs meurette: a very simple recipe where the ingredients must be of the highest quality.

7. The recipe you know by heart?

Macarons

8. What advice would you give to an apprentice or someone considering a career change in pastry?

Learn to master the basics and be curious, taste everything!

9. The detail you never compromise on in the kitchen?

Rigor: pastry requires precision, and being well-organized is essential.