Meet Maxime Guérin

Career path

Originally from Metz in Lorraine, Maxime Guérin has always been immersed in a gastronomy world thanks to his family restaurant.

During his CAP, he completed an apprenticeship at the Buttner chocolate and pastry shop in Metz, where he learned the basics and the different aspects of this profession.

Maxime Guérin then obtained a complementary mention in chocolate making and a Brevet Technique des Métier Chocolatier at the Chocolate Academy Cacao Barry. Then, he became a chef at the Academy for two years. His main missions were to create innovative recipes, to participate in the development of new products but also training the professionals of the food
industry.

During the same period, he participated in the French Cup for young chocolatiers. Thanks to this
complete career path, he acquired a real know-how. Maxime participated in the Jean-Claude Léchaudé competition and was qualified for the World Chocolate Master France selection. There, he won the Best Chocolate Snacking 2017 prize and shined thanks to his chocolate piece.

Since 2014, Maxime Guérin has joined us at La Maison de L'Excellence Savencia® to put his experience to good use. He works as a Pastry Chef and lab manager to develop even more original and gourmet recipes with the entire team of La Maison De L’Excellence.

Favourite childhood desserts

“My stand-out favourite dessert as a child was a mirabelle plum tart because this is the dessert from my region: Lorraine. I love the taste of caramelised sugar on the fruit.”

Guilty pleasure

“Without hesitation, a Tarte Tatin, especially a Tarte Tatin by Pastry Chef Jérôme Landrieu. The marriage of perfectly-baked apples and creamy caramel will stay with me forever. Enjoying a Tarte Tatin with a subtle lemon-flavoured whipped cream is my ultimate indulgence. Every day, I like to associate gourmet indulgence and aesthetics.
That’s how I see patisserie!”