modern French delights
by
Master Patissier,
Pierrick Boyer
Pierrick Boyer has been appointed Pastry chef at RACV new landmark headquarters, 501 Bourke St in August 2004 and open le Petit Gateau Patisserie in July 2007.(www.lepetitgateau.com.au)
Pierrick has a wealth of International experience spanning 21 years in hospitality and dining, working along side some of the worlds most international renowned Chefs such as Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux.
In 1997 Pierrick was head hunted from a French patisserie in Palm Springs to establish the business, manage and deliver the most elaborated dessert creations for the actual market.
Driving to achieve perfection in his field Pierrick joined the Ritz Carlton in Boston, in 2002 as second in charge of the Pastry Department.
Before joining RACV and head hunted by former Executive Chef of RACV City Club, Pierrick worked for a 14 months at the Plaza Athenee in Paris as Sous Pastry Chef, under Christophe Michalak, *Quote* an Amazing experience. (www.plaza-athenee-paris.com)
Pierrick has received many awards and recognition through his career- In 1996 Pierrick won the honorary award for the most creative sugar work in well renowned South Western Regional Pastry Chef competition.
2002 he was awarded by the Palm Springs Les Dames Escofier for the most original dessert, Chocolate and passion cake, it was his first hint for is actual renowned Brownie passion chocolate gateau, since he improved is recipes and been voted by *the foodies guide to Melbourne, as Amazing* in 2007-2008-2009
2010-2011 Best cake for the Peanut chocolate mousse & raspberry jam crunchy Gateau!
In 2006, Pierrick, got 2 Gold & 1 Silver medal at the Fine Food Show Melbourne & 1 Gold at Perth Food Show in *Restaurant of Champion*