It was a dream envisioned by pastry Chef Michel Giaon. Although simple in concept, the reality was difficult to find. Classic French pastries are works of art you can taste and savor. Techniques and recipes that had been perfected over hundreds of years were transformed into luxurious morsels. The question still remained what could be the next evolution?
Fascinating exotic flavors, in the past only known by local producing regions, have become more and more common in the US markets and its restaurants. From exotic fruits such as the Pomegranate, Lychee and South American Acai, to unique flavor like Japanese Matcha tea, American connoisseurs have developed an eclectic palate that has become more international than ever.
It is obvious why the Washington Metropolitan area is an ideal setting to introduce the melting of the traditional and the modern. The best of both worlds embodied into an exciting and delicious work of art…a Michel Patisserie.
Michel Giaon began his pastry training in France and perfected his knowledge at the prestigious L’Ecole Lenôtre where he graduated with a degree in French pastry. He went on to refine his craft for over ten years at several of Paris’s fine patisseries, most notably Ladurée. After moving to the United States, Michel directed the patisserie and bakery department for Wegmans Food markets. Now residing with his family in Reston,Virginia, Michel devotes himself completely to his latest creation, Michel Patisserie.
