Located in the heart of Èze on the Côte d’Azur, the Relais & Châteaux Hôtel La Chèvre d’Or stands out not only for its idyllic setting but also for its culinary excellence. Today, a new talent shines within its walls. This month, we dedicate our spotlight to Florent Margaillan, a pastry chef renowned for his creativity and outstanding achievements. His presence at this prestigious establishment promises unforgettable sweet experiences that we invite you to discover.
An Exceptional Journey in Pastry
Florent Margaillan is no stranger to the world of French pastry. His career began in 2008 at the prestigious Four Seasons George V in Paris, before moving on to Le Castellet (Var). In 2010, he reached a defining moment in his career by winning the title of Champion of France for Dessert in the Professional category—an achievement that propelled him into the spotlight. He then honed his craft at Lasserre in Paris, working as a pastry sous-chef.
Building on his success, Florent Margaillan continued to make a name for himself. In 2013, he placed third at the World Pastry Arts Championship (Mondial des Arts Sucrés) and went on to work alongside prestigious chefs, including the renowned Meilleur Ouvrier de France (MOF) Franck Ferigutti at Terre Blanche, and Yannick Alléno at the Royal Mansour. His impressive journey has allowed him to develop exceptional pastry expertise, blending technical mastery with boundless creativity.
A New Challenge at La Chèvre d’Or
In 2023, Florent Margaillan joined La Chèvre d’Or, quickly collaborating with Chef Tom Meyer, the newly appointed head of the establishment's kitchens. Together, they promise a gastronomic offering that seamlessly blends tradition and innovation. Guests can indulge in Chef Margaillan’s exquisite and fruit-inspired pastry creations at Les Remparts Restaurant and Café du Jardin at La Chèvre d’Or. His desserts highlight and elevate the finest local and seasonal ingredients.
Beyond the realm of sweet delights, Florent Margaillan offers a truly immersive culinary experience to guests of La Chèvre d’Or. His desserts, as elegant as they are delicious, continue the legacy of gastronomic excellence that defines this iconic Côte d’Azur establishment.
