Passion Dessert 2024

Passion Dessert 2024

Our Pastry Chef, François Luciano, has been awarded the Prix Passion Dessert 2024. With this distinction, initiated by Valrhona, the Michelin Guide is highlighting pastry chefs who excel in the art of dessert on the plate.

Who is François Luciano?

Originally from Sanary-sur-Mer, he entered the CFA (apprentice training centre) in Le Beausset to learn pastry-making. After several years in a boutique pastry shop, he gained his first experience of restaurant pastry-making at the Château de Berne in the Var as a commis pâtissier. He then moved on to the kitchens of the Chabichou in Courchevel, where he worked with chefs Stéphane Buron and Michel Rochedy. In 2016, he moved on to become sous-chef at the Hôtel de Ville restaurant in Crissier, which boasts 3 Michelin stars, working alongside Franck Giovannini and pastry chef Josselin Jacquet. He then returned to Courchevel to spend a season with Yannick Alléno at the 3-Michelin-starred 1947 à Cheval Blanc.
François Luciano began his adventure at the Hôtel & Spa du Castellet in 2018 as Assistant Head Pastry Chef at the 3-Michelin-starred Restaurant Christophe Bacquié. After 3 years in the South of France, he joins Chef Anne-Sophie PIC in Valence as Pastry Chef.
In 2022, he was offered a great opportunity at the Hôtel & Spa du Castellet, so he returned to his native south as Pastry Chef and accepted the challenge of maintaining the level of excellence at La Table du Castellet after the departure of Chef Christophe Bacquié.

Which dessert won the award?

Nicaragua chocolate, sea fennel and mature olive oil. François Luciano has created a complex dessert, full of subtlety and harmony. A creamy ganache, surrounded by a crunchy crumble, topped with a herbaceous condiment sprinkled with fruity black olive slivers - which burst on the palate. This composition also includes a chocolate ice dome planted with two crunchy flower-shaped biscuits, the heart of which encloses a light vanilla espuma. Next to this is a sea fennel sorbet with a hint of sea fennel and a flavour that perfectly complements the chocolate. Finally, there's an excellent chocolate sauce and a dash of mature olive oil with a fruity flavour that coats the palate and adds a pleasant salty note.