Sébastien Vauxion

The dessert cook

As a good balancing act, Sébastien Vauxion subtly combines products that would never normally come together, playing with textures and temperatures using fruits, vegetables, chocolate, cheeses and aromatic herbs.

In 2014, he joined the K2 Collections group to supervise the pastry of the hotel chain's establishments, and three years later, Sarkara opened under the leadership of Jean-Alain Baccon, co-general director of the K2 Collections group to respond to the chic and gourmet tea-time fashion 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.

The chef on video

With Lafont, I find the framework of historical professional clothing, we don't go for unstructured things, exactly like in the kitchen.

Sébastien Vauxion

Best Pastry Chef in the World 2024

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 responsible for 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 mark him most strongly is Pierre Gagnaire, his mentor, with whom he will work for ten years.