TONY PLUOT

Tony Pluot, a master pastry chef based in Troyes, has a solid background and recognized expertise. Introduced to baking in a rural environment at an early age, he perfected his technique alongside Pascal Caffet, Meilleur Ouvrier de France and World Champion Dessert Maker. He then took part in several renowned competitions, including the French Selection for the Coupe du Monde de la Pâtisserie in 2019, where he showcased his exacting standards and precision. In his boutique, he offers a varied range of entremets, tarts and sweet creations, designed with rigorously selected ingredients. Each dessert is carefully crafted, with a constant concern for the balance between textures and flavors. His specialties include Saint-Honoré, seasonal fruit tarts and chocolate-praline bonbons, all of which testify to his mastery and creativity. Alongside his boutique activity, Tony Pluot runs pastry classes for enthusiasts wishing to discover the professional gestures and secrets behind his recipes. His commitment to passing on his skills and craftsmanship has made him a recognized player in the world of contemporary patisserie. An address appreciated for the quality of its creations and the exacting standards of its craftsmanship.