Tain l’Hermitage

Christophe Domange

Executive Pastry Chef



Christophe Domange began his career with 4 years of training at the hotel school in Challe Les Eaux, then decided to nurture his passion with an international career in the United States, where he spent 6 years at the Unions League Café.

He came back to France for an apprenticeship in pastry with Mr. Rosset, one of the “Meilleur Ouvrier de France Chocolatiers”.

He worked in Mr. Westermann Buresel's restaurant in Strasbourg and with Mr. Chevallot, one of the “Meilleur Ouvrier de France Pâtissiers” in Val d'Isère followed by 2 years in Spain with Mr. Oriol Balaguer, MMAPE.

He joined l'École Valrhona in 2007 in order to share his expertise in customer service.

Some of his creations