Christophe DOMANGEPastry Chef
Christophe started his career with a four-year training at the Hotel School of Challes-les-Eaux in Savoie, and then moved to the United States and spent 6 years at the Unions League Café. When he came back to France, he started a pastry apprenticeship under a Chocolate MOF, then at the restaurant Buresel in Strasbourg. He trained under the Pastry MOF Mr Chevallot in Val d’Isère, and then spent two years in Spain with Marc Balaguer Fabra . Christophe joined l’Ecole Valrhona in 2007 to share and pass on his knowledge about chocolate and confectionery.