Biography
After obtaining her scientific baccalaureate, Marie entered the Ferrandi Paris school to study for a bachelor’s degree in Culinary Arts and Entrepreneurship, with an additional course in pastry-making.
While in her first year at Ferrandi Paris, she also studied privately for her pastry CAP qualification. She then took on internships in iconic places such as La Tour d’Argent, Le Burgundy Paris, Cédric Grolet Opéra and Alain Ducasse’s Manufacture de Chocolat.
During lockdown, she created a space that brought together several humanitarian non-profits in Bordeaux, "L'Assiette Solidaire", and prepared weekly meals for underprivileged people.
After getting her degree, finishing at the top of her practical classes, she began her career at Le 114 Faubourg, the Michelin-starred restaurant belonging to luxury hotel Le Bristol in Paris. For two years, she was mainly responsible for preparing desserts for chef Pascal Hainigue, and then his successor Yu Tanaka. Here, she developed a taste for restaurants and plated desserts.
Marie joined the teams at L’École Valrhona in Paris in February 2023 as a pastry chef and became a pastry chef trainer in 2025.
