David BOUDINET

Pastry Chef : Maison Rostang Although he had planned to become a chef during his training years, David Boudinet quickly discovered a passion for desserts. Today, he is considered one of the most talented pastry chefs of his generation.

Presentation

Born in Briey, between Metz and Nancy, the young man from the Moselle region chose a career in the restaurant industry at a very early age. After earning his middle school diploma, he enrolled in the hotel management high school in Metz, where he earned a vocational high school diploma in “cooking.” However, he stayed on for an additional year to pursue a specialized track in plated desserts.

“That’s when it became clear to me. I gave up the idea of being a cook to pursue a career as a restaurant pastry chef. Thanks to the school’s connections, I was able to join the Hôtel de Paris in Monaco during my apprenticeship, before being hired there as a commis in 2013, alongside Sandro Micheli, who had also just arrived at the Louis XV. A genius in his field .”

Nearly ten years working alongside Sandro Micheli, his mentor

The young pastry chef spent nearly ten years in Monaco, interrupted only briefly by a few months’ stint in Courchevel at Yannick Alléno’s 1947, while renovations were underway at Louis XV.

In 2022, the desire for a new experience began to take hold. While having lunch at Régis and Jacques Marcon’s restaurant—at the invitation of two friends who weresous-chefs there—David Boudinet fell in love at first sight with this father-and-son kitchen. The position of pastry chef happened to be open, so he moved to the Haute-Loire with his partner, whom he’d met at the Louis XV while she was working in the dining room.

“ It was an enrichingexperience , but after a year we decided to move to Paris. Stéphane Manigold’s Eclore group recruited me and offered me a position on Nicolas Beaumann’s team at Maison Rostang.”

David Boudinet, pastry chef at Maison Rostang

At Maison Rostang, David Boudinet retains a great deal of creative freedom. “I always offer three or four desserts à la carte, with a great deal of creative freedom, even though, of course, the chef approves all my proposals.”

When asked about his favorite dessert, the pastry chef cites the one featuring chocolate, cardamom, and coffee, which he almost always keeps on the menu. “ It’sa light dessert that’s not too sweet .”