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Tain l’Hermitage

Christophe Domange

Executive pastry chef

Biography

BIOGRAPHY

Christophe started his career with four years of training at Challe Les Eaux hospitality college, which he then followed up with six years abroad in the United States at the Union League Café.

Once back in France, he went on to pursue his pastry education with André Rosset, a Meilleur Ouvrier de France for chocolate-making, before a spell with Eric Westermann at Le Buerehiesel in Strasbourg.

He then worked with Patrick Chevallot – another pastry-making Meilleur Ouvrier de France – in Val d’Isère, which he eventually left to spend two years in Spain with Oriol Balaguer.

Christophe joined L’École Valrhona in 2007 so that he could pass on and share all his chocolate-, pastry- and ice cream-making expertise.

He was recently named the 2018 World Ice Cream Champion.

Some of his creations

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