Chef Franck Colombié

My story

“I fulfilled my childhood dream at around 10 years of age, when I made my decision to become a pastry chef when I grew up. At 15 and a half, I started my apprenticeship with Mr. Nil in The Coteau in Roanne, a small family run bakery, which produced everything and gave me a taste of things to come.

With my diploma in my pocket, I started my second job in a well known patisserie Mr. JP Pignol MOF in Lyon. Then I made my way to New York for two years of great memories.

It was with my return to France with a great experience at Mr. Marc Meneau 3 stars Michelin restaurant in St Père Sous Vézelay which allowed me to discover the restaurant desserts at a high level.

I then took another gastronomic step to Paris with Mr. Eric Briffard. After this chapter of restaurants, I returned to pastry in boutique with Mr. Eric Kayser as internal consultant and as well as the opening of his overseas shops. But the longing to travel again, I found myself in South Korea where I stayed for 4 years (2 years as professor at the Cordon Bleu School and the opening of a patisserie in Seoul).

It was a chance meeting and the possibility of working with a great name in French pastry, Mr. Pierre Hermé. I worked for one year and discovered many things including the prefectionning of taste and the finishing. Today I continue to practice my passion in the great Pastry School Bellouet Conseil with Jean-Michel Perruchon.”