Babamisu & rum baba

Philippe Conticini, a French chef and pastry chef born on August 16, 1963 in Choisy-le-Roi, is recognized as a major figure in contemporary gastronomy, for both his sweet and savory creations. Having worked in France, the United States and Japan, he is the creator of four major innovations that have transformed the global culinary scene. In 1994, he introduced the innovative concept of verrines, reimagining the vertical, transparent presentation of traditional dishes. After winning several awards and working in Michelin-starred establishments such as La Table d'Anvers and Petrossian, he co-founded Pâtisserie des Rêves. Committed to transmitting emotions through taste and making the work of taste accessible to all, in 2018 he opened his boutique "Philippe Conticini, Gâteaux & Pains d'émotions" in Paris. A media presence, he has appeared as a jury member on shows such as Le Meilleur pâtissier and Le Meilleur Pâtissier Les Professionnels. Jeffrey Cagnes, pastry chef, has restored the reputation of Maison Stohrer, the oldest pastry shop in Paris. A member of the new guard of contemporary patisserie, he skilfully blends Stohrer's traditional savoir-faire with a modern approach to the construction of his creations, with innovative textures and flavor combinations. After working at Hédiard and alongside Jean-François Piège at Brasserie Thoumieux, he returns to Maison Stohrer as Executive Chef. In September 2021, he launches his own Maison Jeffrey Cagnes Paris in the 17th arrondissement, expressing a sincere, generous and modern vision of patisserie. A symbol of the young guard combining respect for tradition and personal expression.