Rémi Poisson
Tain l’Hermitage

Rémi Poisson

Pastry Chef Trainer

professionnal career

His career

Rémi was born into a family of restaurateurs, but it was at Patrick Lemonnier’s pastry and chocolate store in Normandy that he learned his trade. After getting his “BTM” qualification, he joined Reynald Petit’s Relais Dessert team in the Eure region. Always keen to try new things, he then went to work at Histoire de Chocolat in Brest. His energetic, conscientious, methodical approach made experimental kitchens a natural setting for him. In 2013, Rémi was named vice-champion in the “Young Chocolatiers and Confectioners” category of a national competition. He then won the Young Chocolatier title at the Rabelais awards in 2014.

In 2016, he started working with Valrhona. He was impressed by the brand’s prestige, expertise and focus on excellence. He worked first at L’École Gourmet Valrhona, where his ambition was to pass on his passion for pastry- and chocolate-making to as many people as he could. After three years, he moved on to work with professional makers as a pastry chef instructor at L’École Valrhona in Tain l’Hermitage.