Sylvain Depuichaffray, Pastry Chef

As far as the kitchen goes, Sylvain Depuichaffray cut his teeth at Reine Sammut, the Frères Pourcel, Alain Chapel, and Pascal Barbot before making a 3½ year detour via Australia, before returning to France and to Pierre Hermé. “I wanted to learn pastry making with a store aspect, so I might as well go to the best! That said, you learn everywhere, both philosophy and technique, and it’s from that synthesis that our own creations are born”.

Why Marseille? “My wife’s from here, and there was so much opportunity. Besides, there are the coastal roads, and the

Sylvain Depuichaffray, pastry chef

Number 66, Rue Grignan represents the ultimate temptation. After a facelift this summer, pastry maker Sylvain Depuichaffray now hosts 17 tables, and resisting a visit is impossible…

By Sarah Carrière-Chardon - September 27, 2011

Discover

Food

Luminy Hills where I run on Sunday mornings, where the sea and the scrubland reveal their first perfume”.

From the south himself, he preserves the richness of regional fruits, always in low sugar desserts, with subtle flavors and delicate details. He revisits the classics, like mille feuilles, chocolate tarts, and nod to the master, an Isfahan macaroons, but fully expresses his talent in intuitive creations inspired by the power of seasonal produce.

Sylvain Depuichaffray

Pâtisserie Sylvain Depuichaffray

66, rue grignan

01300 Marseille

Tel : 04 91 33 09 75

Monday-Friday  7:30 am-7:00pm, Satyrdays 8:00am-7:00pm. Closed on Sundays.

There’s still a few days left to taste his Provence apricot compote mousse, with chopped nougat, pine nuts, pistachios, white chocolate, roast apricot and almond biscuit…

But you could also indulge yourself with the Fiadone Fig, here the Corsican recipe is enhanced with a sea salt shortbread, baked figs and guava cream, or his Apple Passion, on an almond, hazelnut and praline biscuit, with sliced roasted apples, vanilla mousse and passion fruit jelly. “It’s simple, everything’s there: freshness, sweetness, acidity, texture…” The devil in person I tell you!