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Sébastien ServeauSébastien Serveau
  • Sébastien Serveau
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I give an important place to design and colors in my creations

Sébastien Serveau

I especially like to combine classical and modern

Sébastien Serveau

My signature: to revisit the classics to sublimate them.

Sébastien Serveau

Textures are essential to create a cake.

Sébastien Serveau

The smaller the products are, the more the taste must be pronounced.

Sébastien Serveau

I try to deliver the maximum of flavors that offer me the fruits.

Sébastien Serveau

My pastry is simple and tasty at the same time. The taste is a priority in my creations.

Sébastien Serveau

I like honest, authentic flavors, textures that mingle.

Sébastien Serveau

Sebastien is not only a very great technician but he also has an incomparableattention to detail in his work! I keep a very close track of his creations, which are always gourmet and innovative.

CHRISTOPHE MICHALAK - WORLD CHAMPION OF PASTRY / PASTRY MICHALAK PARIS

A true talent of French Patisserie in its purest form!

CHRISTOPHE ADAM / PASTRY L’ÉCLAIR DE GÉNIE

During my first meeting with Sebastien Serveau, I was struck by the glow that appears in his eyes when he talks about his profession. Rather naturally calm, he comes alive when it comes to talking pastry and passing on knowledge, lets his passion express itself and does not hesitate to share his convictions.

PIERRE HERMÉ / PASTRY PIERRE HERMÉ PARIS

You have to be precise in Pastry. In this field Sebastien is a VERY good technician. His desserts are always elegant and refined in addition to being good.

JÉRÔME CHAUCESSE / MOF 2015 CHEF OF HOTEL DE CRILLON PARIS

Sebastien is a talented, passionate and very respectful young pastry chef whom I met many years ago. He was already very innovative. It is always a pleasure each time I meet my friend Sebastien and to know that he shares all his knowledge without restraint which allows French Patisserie to shine beautifully.

PHILIPPE URRACA / PRESIDENT OF MEILLEURS OUVRIERS DE FRANCE PÂTISSIERS

Sebastien Serveau is part of the generation of passionate and above all fascinating pastry chefs. He has constantly reinvented or reimagined all the great codes of pastry. We both share the same love for the product. I wish him all the best for his website.

PIERRE MARCOLINI / CHOCOLATERIE MARCOLINI
RECETTE PAS À PAS

Pour de jolis macarons framboise, on se lance ! Je vous accompagne à travers une [...]

05
Nov
RECETTE AMATEUR : TIRAMISU PISTACHE FRAMBOISES

(Recette pour 10 Tiramisu environ) JUS DE FRAMBOISE : Framboises surgelées 500g Sucre en poudre [...]

07
Jan

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  • Sébastien Serveau
    • About Me
    • Experience
    • Important dates
  • Creations
  • Pastry Consulting
    • Business consulting
    • Training
    • Demonstrations
  • Release
    • Books
    • Press
    • TV
  • Blog
  • Contact
  • Français
error: © 2017 Sébastien Serveau