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Bastien Blanc-Tailleur, chef, instructor and consultant in pastry

May 2018
- We are delighted to welcome pastry chef Bastien Blanc-Tailleur. Heading up a company specialising in the creation of bespoke cakes for events, he is also an instructor and consultant for professionals in the restaurant and pastry fields.

Following a Pastry BEP in Caen, Normandy, in 2008 and a professional baccalaureate in Paris in 2010, Chef Blanc-Tailleur worked at Maison Pillon in Toulouse before continuing his training at Carette in Paris between 2011 and 2013. He then began working at Le Pavillon Ledoyen, moving on to the Four Seasons Hotel George V before launching his own company Wedding cakes and Events in 2016.

This young pastry chef gives his creativity free rein during demonstrations at the Institut National de la Boulangerie (National Boulangerie Institute) – at exhibitions (SIRHA, EUROPAIN, Salon du Chocolat…) and with his artistic contributions to French and foreign magazines – his achievements include making birthday cakes for Air France Madame magazine’s 30th birthday, the publication of his pre-desserts for Yannick Alléno (Pavillon Ledoyen) in chefs’ magazine YAM, and being the subject of an article entitled Meditaciones de Azucar in Dulcipas, a benchmark in the field of professional pastry magazines in Spain.

The decoration of the window display of the chocolate shop Weiss, and that of the fashion magazine Neila Vintage & Design in Paris’s 8th district also make up his creative journey. He is no stranger to the Elysée Palace: as part of the Fête de la Pâtisserie (Pastry Festival), one of his outstanding decorative sugar work sculptures was displayed. The very pinnacle of refinement, his Instagram account @Bastien_blanc_tailleur includes chocolate and sugar sculptures and smaller pastries.

For his demonstration to the Pastry Diploma students, Bastien Blanc-Tailleur realized two recipes:

  • Willow pollen shortbread – Sunflower honey ganache
  • Crystallized blueberry tartlet, raw cream with thyme
Chef Blanc-Tailleur takes the opportunity to give some advice to the students, future pastry chefs too:

Keep the passion that is in you and above all don't skimp on your time and investment to learn this job. It is a very beautiful job on which there is a lot of future in many countries in the world.

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