Philippe Conticini is a French chef and pastry chef born on August 16th, 1963 in Choisy-le-Roi, Val-de-Marne. Known for his sweet and savoury creations, he is considered by his peers and the media as one of the major figures of contemporary French and international gastronomy.

He has worked in France, the United States and Japan. He is the man behind four culinary innovations that have revolutionized the international culinary scene. In 1994, he came up with the concept of verrines that vertically and transparently transpose dishes which are traditionally served on a plate.

After winning several awards and working in Michelin-starred establishments (La Table d'Anvers, Petrossian etc.), he became the co-founder and head pastry chef of the Pâtisserie des Rêves. He attaches great importance to transmitting emotions through his creations and to democratising the concept of working on taste.

He has been very present in the media, notably in 2012, 2013, 2014, 2015 and 2017, when he appeated on the show Le Meilleur Pâtissier and then, in 2018, when he served as a jury member for the show Le Meilleur Pâtissier Les Professionnels.

He now offers his creations under an entity that perfectly reflects his culinary personality: "Philippe Conticini, Gâteaux & Pains d'émotions". He opened his first shop in the 7th arrondissement of Paris in 2018 and vowed to share his emotions through taste. Since then, a second shop opened its doors in November 2019 and is located in the heart of the 16th arrondissement.

After the successful opening of his pop-up store in Galeries Lafayette Gourmet, Maison Philippe Conticini opened a corner in the prestigious shopping centre in November 2020.

Jeffrey Cagnes is a pastry chef who is renowned for having restored the reputation of the Stohrer house, the oldest pastry shop in Paris. Considered to be part of the new generation of contemporary pastry cooking, he combines with intelligence and emotion the traditional know-how of Stohrer with a modern approach to the creative process, through innovative textures and taste combinations.

After having worked in prestigious establishments such as Hédiard, or alongside Jean-François Piège at the Brasserie Toumieux **, he gradually began to develop a real artistic personality through his signature creations such as the Pavlova. He was quickly called back by the Stohrer house, where he had made his first steps and supervised its brigade as its Executive Chef.

In September 2021, he decided to launch the Jeffrey Cagnes House in Paris, located in the heart of the popular and family-friendly 17th arrondissement. It expresses a sincere, generous, multicultural and modern vision of pastry, which are fundamental values that the Chef wishes to convey.

Jeffrey Cagnes is the symbol of this new and young generation who combines a deep respect for tradition while expressing its own personality, without ambiguity.

For VOILA CHEF, Philippe and Jeffrey invite you to prepare an assortment of very gourmet recipes: a melting chocolate sweet, a babamisu, which is a fusion between a baba and a tiramisu, as well as a classic rum baba, and finally, for the most gourmet, the Total delight: a Saint-Honoré that combines strawberries, raspberries and the subtle flavors of rose and orange blossom


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