MEETING
with
Le SARKARA 
, K2 PALACE *****,
COURCHEVEL – GROUPE K2 COLLECTIONS
World’s Best Pastry Chef 2024by Les Grandes Tables du Monde
A master balancing act, Sébastien Vauxion subtly combines products that would never normally meet, playing with textures and temperatures using fruit, vegetables, chocolate, cheese and aromatic herbs.
In 2014, he joined the K2 Collections group to oversee the patisserie of the hotel chain’s establishments, and three years later, Sarkara opened under the impetus of Jean-Alain Baccon, co-general manager of the K2 Collections group to respond to the fashion for chic, gourmet tea-time while wanting to get off the beaten track. Knowing how to select and vary tastes, textures, temperatures and colors, while paying homage to local products, is the mantra of the pastry chef who does not hesitate to travel the region in complicity with Pieter Riedijk, the chef. starred Montgomery.
With Lafont, I find the framework of historical professional clothing, we don’t go for unstructured things, exactly like in the kitchen.
On the planet Sarkara, which means “fragment of sugar” in Sanskrit, we set off on an adventure, guided by a unique pastry chef, a kind of unclassifiable performer in search of thrills who overcomes the border between cooking and baking. A high-flying culinary experience hailed by the MICHELIN Guide. In 2018, Sébastien Vauxion was the first pastry chef in the world to be decorated with a star by the Guide Rouge. A year later, he won his second star, placing him in the firmament of international pastry.
A family of bakers, parents market gardeners, Sébastien Vauxion’s signature has its roots in his personal history. He developed a passion for the profession of pastry chef very early on and entered the Yssingeaux National Pastry School where he specialized in restaurant desserts and pastry-confectionery. The training courses followed one another, notably at Peltier when Philippe Conticini became head of creation, then at Pierre Hermé, before joining Yannick Alléno’s brigade at Le Meurice where he took his first steps in haute cuisine. Everything goes very quickly as always with Sébastien Vauxion who has the appetite to learn. But the one who will have a greater impact on him is Pierre Gagnaire, his mentor, with whom he will work for ten years.
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