CHRISTOPHE ADAM

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Christophe Adam’s biography is a journey of discovery of an impassioned gourmet. Inspired by pastry from the age of 16, Christophe’s story is one of a quietly successful young man who created a line of pastries at the patisserie Legrand in Quimper, his native region of Cornouaille when he just left school.
Two years later, he went to London to work in the renowned Gavroche studio, the first three Michelin stars restaurant outside of France, where he developed his creative flair, the absolute requirement for upscale gastronomy. Then he moved on to work at the Roux brothers’ patisserie.

Few months later, Christophe Felder offered him a job at the prestigious Hotel Crillon in Paris, giving him the opportunity to develop his taste for luxury through his exceptional creations. He worked for three years alongside Laurent Jeanin before leaving to take the position of Head Chef at Palace Beaurivage in Lausanne, Switzerland.
He returned to Paris in December 1996 and started his career at Fauchon, alongside Sébastien Gaudard and Philippe Givre, just before the departure of Pierre Hermé.

Christophe’s energy gave the patisserie section of ‘Maison Madeleine’, a luxury house on “Place de la Madeleine” in Paris, an incredible boost when he became the head pastry chef in 2001. This was the beginning of the creation of delicious éclairs, which inspired him to open éclair shops in 2012. He was the pioneer of “snacking chic” spirit (chic snacks) which started with the opening of a Fauchon bakery in 2007. During 10 years he managed the opening of new Fauchon shops in Monaco, Bordeaux, New-York, Moscow, Beijing, Dubai, Tokyo and Casablanca. After an adventure of 15 years as Head Pastry Chef, Executive Chef and then Creative Director, Christophe Adam left Fauchon to work on larger scale projects which allowed him to express his creativity in new fields: tailor-made creations, consulting for the prestigious leaders of the industry, and opening his own boutiques…

In 2012, Christophe opened a new pastry concept, L’Eclair de Génie, in the famous trendy Parisian place “Le Marais”. In his shops, we can find original éclairs and many chocolate products such as bar chocolate, chocolate spreads, candies, to name a few delicacies. Three years passed since the opening of the first shop, during which the creativity of Christophe did not yield. With 6 shops today in Paris, L’Eclair de Génie continues its international development with the opening of new shops in Japan (Tokyo, Yokohama, Osaka and Kyoto), Hong Kong and Korea.
He is also the author of several pastry books to show his work and talent, published by La Martinière editions: Les éclairs, Les Tartelettes, VIP, L’Eclair de Génie, Caramel, workshop l’éclair / and Best Of b y Ducasse editions.
In 2005, he founded “Le Club des Sucrés” with famous French pastry chef Christophe Michalak with the objective to gather the elites of the French pastry to exchange the know-how.

Following his success, Christophe Adam is elected Chef of the Year 2014 by the famous Pudlo Guide and received the prize of “Best Cook of the year 2015” by Relais Desserts. This nomination established his reputation as a designer cook and recognized his daring touch of genius in his products.
This businessman-creator didn’t hesitate to be the jury of the famous TV broadcast “Qui sera le prochain grand pâtissier?” (Who will be the next best pastry chef?) for the third time in order to pass on his talent and expertise! He is also a cook editor on a French TV channel where he gives his pastry secrets every week.
The big-hearted pastry Chef is also a very dedicated patron of Réti nostop Foundation against retinoblastoma.