Michael BARTOCETTI

Pastry Chef : 3 restaurants Discover Michael Bartocetti, pastry chef at the George V, renowned for his expertise and refined creations. An inspiring journey from palace to culinary excellence.

Presentation

My background is a little atypical in that I first had a fine training in boutique pastry-making," explains Michael Bartocetti. I'm from Lorraine and, after a three-year apprenticeship and a supplementary diploma in plated desserts, I was lucky enough to go to a very good trainer, Dominique Cordel, in Bar-le-Duc." The turning point came when I took part in a few competitions - "I liked to measure myself against others at the time; today, I prefer to pass on my knowledge to young people.today, it's my turn to pass on my knowledge to young people " - and by meeting Akrame Benallal in Luxembourg, who advised him to apply to Guy Savoy, who was looking for a commis for rue Troyon.

An ambition born of experience

And so it was that his ambition was born. "I had a goal: I wanted to go to the Plaza Athénée." Michael Bartocetti started out more modestly, at Benoît, also managed by Alain Ducasse. The experience was rewarding. "I enjoyed revisiting the classics, confronting myself with profiteroles and tarte tatin." Two years later, he found himself working as demi-chef de partie at the Plaza Athénée, and when the current chef retired, he was rewarded with the grail. "I spent six years there, and I was lucky enough to rub shoulders with great chefs like Christophe Moret, Christophe Saintagne and Romain Meder. "

Finally, he arrives at the George V in 2019 to join Christian Le Squer's powerful team. "I wanted to be an executive chef, to be able to do my job while overseeing the entire production, with the diversity of the three restaurants, the grand gastro, L'Orangerie and the George Italian restaurant, which requires yet another approach.Even if, today, I think that the most important quality in my job is a good understanding with the teams through healthy and benevolent management. "