Romain Gourseau

Romain Gourseau has just turned 16 and is currently in his second year studying Baking and Pastry Arts at the Lycée Hôtelier de Saint Chamond (inthe French department of Loire).  

He has done several internships in establishments such as Pralus, Trois Gros, Clarrisou pastry shop, and soon in Plaza Athénée. And even though he hasn’t finished his training yet, he does know that he wants to become a pastry chef! He spends his free time using social media in unique way to promote pastry-making’s potential, explaining his achievements and sometimes his failures, but what he wants the most is to share all his inspirations.

Fuelled by his all-consuming passion and fascinating great figures such as Chef Philippe Conticini, he tries all the techniques and tests many ingredients.

We want to support this willing and committed young man in expanding his knowledge and we wish him all the best in his professional project. His ambition is inspiring as he is determined to open his own pastry shop, where he would sell a collection of season-inspired pastries, with seasonal flavours and natural colours…

Follow him on Instagram @Pâtisseriebeau&bon!