Paul Tranquard
About Paul Tranquard
Paul Tranquard is a skilled chef pâtissier who has worked at millésime - hôtels et restaurants de collection since 2014, contributing his expertise for a decade.
Work at millésime - hôtels et restaurants de collection
Paul Tranquard has served as Chef Pâtissier at millésime - hôtels et restaurants de collection since 2014. In this role, he is responsible for creating and overseeing the dessert menu, ensuring high-quality pastry offerings for guests. His tenure at millésime spans a decade, during which he has contributed to the establishment's reputation for excellence in culinary experiences.
Professional Title and Role
As Chef Pâtissier, Paul Tranquard specializes in pastry arts. His role involves not only the preparation of desserts but also the innovation of new recipes and techniques. He plays a key part in enhancing the dining experience through his expertise in pastries and desserts.
Experience in Culinary Arts
With ten years of experience at millésime, Paul Tranquard has developed a deep understanding of pastry techniques and presentation. His background in culinary arts allows him to create visually appealing and flavorful desserts that align with the restaurant's standards.