We went to meet Morgane Raimbaud, pastry chef for the restaurant Alliance in Paris. She made a signature dish for Lafont. We took the opportunity to ask him some questions!
Lafont: how did you express the brand's values on the plate?
The flavors I chose are linked to the origin of my encounter with the Lafont team at the French Dessert Championship, so I decided to use the combination of flavors that made me win this same contest and that represents me well, a dessert that is not very sweet and very fresh.
The citrus vacherin also refers to my first creation with Damien Blasco’s fruits. This fine meringue represents threads and refers to a spool of thread, around which I gather notes of colors, flavors, and punctuations according to my inspiration, a bit like a stylist draws a garment.
That’s the story behind my dessert.
How did you live this experience?
I discovered a family business that opened up new horizons and introduced me to other people through the Ambassadors’ Club; I also met Sébastien Vauxion and Nicolas Paciello who were jurors at the French Championship competition, pastry is a small business. Lafont products are very comfortable to wear and are close to the elegance found on the plate. I tried on all the jackets, I feel good in them.
Lafont products are very comfortable to wear and are close to the elegance found on the plate.
Morgane Raimbaud
Morgane Raimbaud has quickly made a name for herself in the world of gastronomy. A two-time French dessert champion in the "junior" and "professional" categories, she has been the pastry chef at Alliance restaurant since July 2018.
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