Julien Alvarez is a World Pastry Champion and the Executive Chef at Ladurée.

Julien Alvarez has always been immersed in the world of gastronomy: his father was a chef in the South-West of France. However, he initially followed a general school curriculum, and only turned to cooking after graduating from High School. He then set off on an apprenticeship, first tempted by cooking, then persuaded by an excellent Bergerac pastry chef to try his hand at the world of sweets.

After completing his four-year apprenticeship, he moved to Barcelona to work in an avant-garde pastry shop for 2 years, before being approached by Angelo Musa to launch the "Pâtisserie des Rêves". He then worked as an instructor at the Bellouet Conseil school for 3 years, before becoming Head Pastry Chef at the Peninsula Hotel in Paris when it opened.It was then he discovered the hotel and restaurant pastry business.

Two years later, Julien became Executive Chef at Café Pouchkine, but was soon approached by Eric Fréchon to take over Laurent Jeannin's position as Pastry Chef at Le Bristol in Paris. After 4 years at the famous Parisian palace, he returned to boutique pastry-making and became the International Executive Chef at Ladurée, known worldwide for its macaroons.

Julien Alvarez has always had a competitive spirit: a keen sportsman (he studied cycling), he has been interested in competitions since his apprenticeship. In 2011, he won the prestigious World Pastry Cup with the Spanish team.

For VOILA CHEF, Julien Alvarez reveals the secrets of luxury patisserie and teaches us three recipes ideal for a gourmet Christmas: citrus tartlets, inspired by oriental baklavas, macarons with spicy speculoos cookie flavors and an intensely vanilla pecan yule log.


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