Salted butter caramel ice cream bar

Stéphane Augé, a chef by training with a passion for pastry, discovered the art of ice cream alongside friends who were Meilleurs Ouvriers de France Glaciers. Attracted by the complexity of this discipline, he decided to immerse himself in the technology and creation of ice cream after attending the final of a MOF Glacier competition. The competition-focused chef also explored ice sculpture in parallel. In 2003, he won the Championnat de France de Sculpture sur glace, followed by a second-place team finish at the Coupe de France de sculpture sur glace in 2005. From that year onwards, Stéphane Augé prepared for the Meilleur Ouvrier de France competition, deepening his knowledge, developing new recipes and perfecting his techniques. In 2007, his efforts were rewarded with the prestigious title of MOF Glacier. Today, the Chef shares his expertise as a teacher at the Lycée des Métiers Hôteliers Quercy-Périgord in Souillac, training the younger generation in the art of ice cream making. At the same time, he provides training for schools and companies, helping professionals to progress in their field.