Corentin Poirier

I have always considered pastry-making to be an art, which has led my career to take the form of a quest for taste and beauty. Like artists, pastry chefs can go beyond the impact on the palate and the eye to transmit a message through their creations. This brings with it a duty to work in a way that reflects the spirit of the times.

For some years now, it has become essential for me to follow an environmentally-conscious approach in preparing my desserts. By taking steps such as working with regional products, meeting farmers, and placing emphasis on the land, I can look outward, leave the kitchen, and take an interest in anything that enables me to create. Gradually, I have come to gain a better grasp of our human impact on the Earth; the importance of protecting the environment; and our crucial fight to preserve the natural diversity of plants, seeds, fruits, and vegetables, and the richness of every terroir or soil.

In 2022, I created the taste of Amatxi, which honors the Espelette chili pepper and traditional Amatxi corn, both products from the French Basque Country. This creation is a tribute to the work of Jon Harlouchet, who decided to reintroduce the cultivation of this corn after unearthing long-forgotten seed varieties. To me, every kernel holds in it the taste of a thousand pollinated flowers.

By meeting individuals involved in local agriculture as part of my residency at Villa Albertine, I intend to reflect more deeply on these issues in an aim to understand the terroirs of the Western United States. Through my research, I hope to discover new foods and taste combinations that will help me create original desserts rooted in ecology and respect for nature.

While attending Ferrandi Paris, the best-reputed culinary school in the French capital, from 2012 onwards Corentin Poirier completed his apprenticeship under Laurent Duchène, winner of a Meilleur Ouvrier de France (Best Artisan in France) award. Thrust into this world of highly exacting standards, he sought to set himself apart and earn his stripes by broadening his network and training his palate. Corentin then graduated with the highest honors in his vocational diploma as a baker and pastry chef.

He continued his journey of learning at the prestigious École de Boulangerie et de Pâtisserie (Paris Bakery and Pastry School), during which time he took first place in the Pastry Chef category of the Meilleur Apprenti de France (Best Apprentice in France) competition, in 2016. He also received his master’s-level advanced vocational training certificate in pastry-making. Corentin went on to complete several work-study programs with renowned pastry chefs, including Cédric Grolet and Guillaume Gil, and was then invited to New York for a job as a creation, research, and development officer. After two years in the American metropolis, the lockdown drove him to return to Europe, whereupon he seized an opportunity to work as a chef at a castle in the Basque Country. There, he discovered the notion of the terroir and how to manage a kitchen on a daily basis.