Tain l’Hermitage

Paul Brichon


professionnal career


After working in a number of restaurants from 2014 onwards, Paul got a CAP qualification in baking in 2016 and a CAP in pastry-making in 2018. He developed his career in Mâcon, where he got a further qualification in catering in 2019. As different opportunities presented themselves, Paul did various stages and training courses, including the Chocolate Mastery training with the catering school in Tain l’Hermitage. A curious and passionate chef, his ambition is to develop his skills, which is why, in September 2021, he started a BTM-level pastry apprenticeship at L’École.