Apprentice & Mentor

Frederic has coached Steven in many pastry-making competitions.

Steven Gerault
He has worked at La Maison Cassel for four years. He took part in the Relais Desserts competition for the Espoir (Hope) prize and the Relais Desserts Charles Proust trophy in 2018.
Frédéric Cassel
After his renown Fontainebleau shop, he opened two other shops in France and is expanding into Japan and North Africa. Chairman of the Relais Desserts association for 15 years, he also coached the French team for the Pastry World Cup in 2013.
What is your relationship with the idea of passing knowledge on?
FC : I am there to give Steven the means to do his competition. When I was young, I was given a chance. In this line of work, you have to know how to give back what you have received, hide nothing and give the opportunity to be creative.
SG : I owe Frédéric what I am and what I will become. He pays particular attention to you and lets you create dishes in your spare time or make suggestions: he is open to everything.
Talk to us about this recipe for four hands
SG : The recipe is inspired by the Relais Desserts young talent competition, which I took part in. I had to make a surprise buffet based on choux pastry.
FC : For the competition, there was lots of discussion, lots of different flavour combinations tested. He found the inspiration and the form, I helped him to progress by setting him little ‘traps’, a very interesting method to encourage him to reflect on it himself (wink).

Raspberry Ballet

Much more than a simple choux pastry filled with cream. We had the idea of making a sponge with part of the choux pastry. This way the choux pastry can be soaked and infused with different flavours: passion fruit, raspberry, etc. The delicate piping and complex assembly give the dessert a gourmet, chic and couture style.

Discover their recipe
Photo de Raspberry Ballet
Photo de Raspberry Ballet

couture-style sophistication

Our talented duos

They work together where they met for the occasion, calling upon their shared history and drawing on their memories to create this exclusive recipe for four hands. Generously, they have revealed what goes on behind the scenes of this shared experience and their vision of what it means to pass on knowledge.

February
Nicolas Boussin and Maxime Guérin
Mentor & Young Talent
Discover
March
Sébastien Faré and Jules Faré
Father & Son
Discover
April
Christophe Michalak and Jérôme de Oliveira
Chef & ex Second
Discover
May
Pierre Gagnaire and Thierry Méchinaud
Three Michelin-starred chef & Executive chef
Discover
June
Myriam Sabet and François Daubinet
Chef & Chef
Discover
July
Michael Bartocetti and Jonathan Chapuy
Chef & Sous-chef
Discover
August
Steven Gerault and Frédéric Cassel
Apprentice & Mentor
Discover
September
Davy Tissot and Ahmed Ben Semlali
Chef & Student
Discover
October
Cyril Gaidella and Vincent Cabel
Instructing chef & Apprentice
Discover
November
Enrique Casarrubias and Montserrat Estrada
Husband & Wife
Coming soon
February
Nicolas Boussin and Maxime Guérin
Mentor & Young Talent
Discover
March
Sébastien Faré and Jules Faré
Father & Son
Discover
April
Christophe Michalak and Jérôme de Oliveira
Chef & ex Second
Discover
May
Pierre Gagnaire and Thierry Méchinaud
Three Michelin-starred chef & Executive chef
Discover
June
Myriam Sabet and François Daubinet
Chef & Chef
Discover
August
Steven Gerault and Frédéric Cassel
Apprentice & Mentor
Discover
November
Enrique Casarrubias and Montserrat Estrada
Husband & Wife
Coming soon
July
Michael Bartocetti and Jonathan Chapuy
Chef & Sous-chef
Discover
September
Davy Tissot and Ahmed Ben Semlali
Chef & Student
Discover
October
Cyril Gaidella and Vincent Cabel
Instructing chef & Apprentice
Discover