MEETING
with
restaurant alliance – Paris V
With a “salty mouth”, she militates in favor of desugaring and responsible pastry making, by going to find natural sugar where it is found, in fruits, and more particularly in citrus fruits of which she is a big fan, for their bitterness, their acidity, their very tonic sweet flavors which jostle in the mouth and which one must know how to tame. An art in which she excels!
Lafont products are very comfortable to wear and are close to the elegance found on the plate.
Morgane superimposes the distinctions in a millefeuille fashion. On the competition menu, the apprentice pastry chef already has a pretty impressive track record for her young age: Jean Sabine Trophy Creativity Award in pairs, 2016 Junior Dessert Champion of France, Silver Medal at the Mougins Stars, third out of 90 participants at Objectif Top Chef 2016, Gold Medal French Dessert Championship 2020 on the professional side – and the cherry on top – she is one of the eleven French pastry chefs nominated by the MICHELIN Guide, for their creativity on the dessert menu, in France’s top restaurants.
Born in Colombes in the Paris region, Morgane wants to have her own restaurant when she grows up, so it was no surprise to anyone when she was preparing for a technological baccalaureate at the age of 15. Three years during which she covered all the subjects: cooking, service, accommodation, but very little pastry. The young girl wants to know everything about running a restaurant and immediately enrolls in a BTS in Hotel and Restaurant Management. For her first position, she joined the Shangri-La, as a clerk in the tea-time and brasserie department, then, a few months later, the two-star MICHELIN restaurant, L’Abeille, where she quickly progressed to the position of semi-chef de partie. She stayed for two years, before being recruited by Shawn Joyeux and chef Toshitaka Omiya, co-managers of the Alliance restaurant, which is aiming for a second MICHELIN star. At the end of the ten-course tasting menu, the dessert must be appropriate without being too much. A real challenge for Morgane Raimbaud who has to find ideas for desserts “that go down well on their own, light, refreshing, very fruity”.
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