BEHIND THE SCENES AT LE ROOF: MEET PAUL, PASTRY CHEF

Can you tell us about your background and how you joined the Five Seas?

"A graduate of the Ferrandi School at the Bordeaux campus, I completed my internships in Michelin-starred establishments: L'Oiseau Bleu in Bordeaux (1 star), Oaxen Krog & Slip in Stockholm (2 stars), and Martinez in Cannes. These experiences gave me a taste for fine dining and the desire to pursue a career in haute gastronomy.

After my studies, I began working in a 4-star hotel in Les Sables-d'Olonne. Hired as a commis chef, I climbed the ladder quite quickly through hard work and discipline. It was in this establishment that my creativity, curiosity, and autonomy really began to develop.

After a year and a half, I moved to Saint-Barthélemy in the Caribbean to join a 5-star hotel as Chef de Partie. I worked there for two years, which allowed me to deepen my knowledge, improve my techniques, and grow even more in my craft—largely thanks to my pastry chef at the time who always pushed me to excel. He was my greatest mentor. His motto, which he passed on to me, was to 'always strive for better and aim higher and further.'

After those two years, I returned to Bordeaux, a city I am very fond of. I worked as Head Pastry Chef in a gastronomic restaurant that was awarded a Michelin star this year. After nearly a year there, I felt the need for a change. The Côte d’Azur is a region close to my heart; I’ve loved it since I was a child as I spent every summer here.

My arrival at the Five Seas was very well-structured and pleasant. I found a welcoming team and a kind, attentive Executive Chef, all within a work environment where it truly feels good to be."

What made you want to pursue a career in pastry?

"Like many pastry chefs, I was already in the kitchen with my mother when I was little. She handled the savory side, and I took care of the sweets. At the end of high school, not knowing exactly which path to take, I thought: why not try the restaurant industry? I jumped in without really knowing if it would suit me. And yet, today, it is my absolute passion!"

How would you define your approach to pastry today?

"Today, we work with increasingly demanding clientele, and I see that as a challenge. It stimulates creativity and reflection: you learn to see things differently and strive to do better than the time before. In a way, it allows you to stand out and create your own identity."

What role does creativity play in your daily work?

"Creativity is the heart of our profession. It brings out the passion of everyone working in this field. It’s what brings our plates to life and ultimately satisfies the guest. Without this creativity, our profession wouldn't exist today."

Is there a dessert or creation you are particularly proud of?

"It’s a dessert I created in Saint-Barthélemy, featuring kalamansi, kumquat, and galangal. It’s a blend of freshness, acidity, and indulgence. A unique dessert, perfect for ending a meal on a gentle note!"

In a few words, how would you describe your vision of pastry?

"Loving what you create, loving to share and pass on knowledge, and being proud of yourself and your journey—because that is what makes us unique! And finally: always aim higher and further!"