Rémi Montagne

Pastry Chef

Since he was a child, he had a passion for confectionery. Being born in a family of confectioners and bakers, he very naturally chose this field. After discovering bakery, he decided to increase his knowledge by continuing his pastry and chocolate apprenticeship. In 2008, he had the pleasure to learned from greats professionals at the ENSP (Bruno Montcoudiol, Philippe Rigollot, Jean-François Arnaud, Sébastien Serveau, Vincent Guerlais,…) who taught him discipline and excellence. He then managed adult retraining, which allowed him to experience fruitful professional exchanges and to enjoy sharing and passing on knowledge. This professional background allowed him to join the pastry trainer team at L’école du Grand Chocolat in 2011.