Cyril Lignac, in addition to having already opened five shops in Paris and one in London, is the host of numerous culinary programs on the M6 channel and is the author of several cookbooks. Le Patisserie, route des plages, will be the Chef’s first patisserie outside the capital.

But why Saint-Tropez? “Because I loves this city, and an opportunity presented itself at the right time,” replied the France’s favorite pastry Chef.

With his life-long business partner, Benoit Couvrand, also pastry chef, Saint Tropez is their next adventure.

Benoit Couvrand is constantly developing new ideas and regularly proposes new menus to the delight of the gourmets who frequent his stores.

With Cyril Lignac, Benoît Couvrand has created famous cakes. The Equinoxe, the signature creation and the rum baba are among their best-sellers. Moreover, both partners do not hesitate to reinterpret the classics of French pastry.

Chef Cyril Lignac

Cyril Lignac has as much fun inventing as he does reinventing, making the classic Parisian repertoire shine, visiting new lands with care and adding sparkle to festive evenings that go on and on.

A gourmet style, with an assured technique, assuming as much the French culinary heritage as his curiosity for the richness of foreign cuisines.

Grandson and son of a baker, Benoît decided after the 3rd grade to become a pastry chef. After obtaining his diploma at the Le Mans apprentice training center, he joined Mr. and Mrs. Jarossay at the Relais Henri IV.

At the age of 15, the young prodigy took the opportunity to deepen his culinary knowledge. He also discovered his passion for chocolate. He arrived in Paris with the ambition of joining the Fauchon house. He realized his dream in 2001.

He quickly climbed the ladder to become the head pastry chef of the prestigious establishment. He will contribute enormously to the expansion of the group abroad.

He traveled to many countries to open stores for the renowned Fauchon.

His meeting with the starred chef, Cyril Lignac, will mark a turning point in his life. The two men funded the same passion for the kitchen and for entrepreneurship. They quickly became true accomplices.