Chef Bios - Florian Bellanger
Florian is the Chef / Owner of "MadMac LLC", a Madeleine & Macrons company offering the best of its products through Creativity to Hotels, Restaurants and Pastry retail Stores.
Previously, Chef Bellanger was the Fauchon's Executive Pastry Chef in the United States, Florian Bellanger headed a team of fourteen pastry chefs to create the finest pastries, special occasion cakes, cookies, unique ice creams and sorbets for the legendary French epicurean emporium's Tea Salon and flagship store in New York City. He has come full circle after serving Fauchon as second in command in Paris and other cities from 1991 to 1996.
At Fauchon NYC, Florian's innovations were evident in such tradition-shattering creations as eclairs flavored with orange zest, passion fruit or coconut; raspberry marshmallow cake; Toulouse violet ice cream and raspberry-chili pepper sorbet; and lavish three-dimensional holiday cakes and wedding cakes for which he continuously creates new molds and recipes.
A veteran of pastry kitchens from around the world, Florian was the pastry chef of Le Bernardin in 1996, where his desserts, described as "light and dreamy" by Ruth Reichl of The New York Times, helped bring the restaurant to its four-star status. In addition, he was the pastry chef in the French Military Officer's Club in French Guyana.
Growing up in Paris, Florian knew from an early age that his career would take a culinary path. Not only did he indulge in decadent cakes and pastries as a child, but he often spent his free afternoons in the kitchen, baking them for his family. While a childhood allergy to chocolate did ironically prevent him from relishing such treats for nearly six years, he fortuitously outgrew it and dedicated himself to the art of pastries even more passionately. At the age of fifteen, Florian applied to Paris's prestigious pastry school, L'Ecole de Paris des Metiers de la Table. Although his application was rejected because he was a year too young to enroll, in 1983 the future chef was accepted and graduated with an emphasis in pastry and a specialty in chocolate and ice cream.
Boldly inventive Florian was named one of the "10 Best Pastry Chefs in America" in 2004
Chef Patissier - Ludovic Augendre
Growing up in Paris, Ludovic Augendre was fascinated with following a culinary path. At the young age of ten, he was already making pastry with his great grandmother.
When Ferrandi, one of the best culinary schools in France opened its doors in search of new talent, Ludovic met Alain Escoffier, author of "Traite de Patisserie Artisanale." It was at this moment that he fell for the magic of pastry art.
While in school from 1993 to 1998 Ludovic discovered his talents and passion for pastry art. In his free time he also worked for Mr. Demoncy and J.C. Vergne at Patisserie de LĄŻeglise, which was selected as "Best Pastry Retail Store in Paris" in 1997.
In 1998, after completing his studies, Ludovic knocked on the door of opportunity at Fauchon Paris. From 1998 to 2001, he worked for Fauchon under Christophe Adam, Sebastien Gaudard and Philippe Givre. While in charge of the decoration station at Fauchon, Ludovic met Florian Bellanger, the Executive pastry chef of Fauchon in New York. They have worked together for several years, and Ludovic was the Executive Assistant Pastry Chef for Fauchon in New York until Feb 2007.
Ludovic Augendre has become a leader of the new generation of pastry chefs. In March 2004, Ludovic won third place in the U.S. Pastry Chef Competition in New York, with his masterpiece "Birth of Pinocchio." Many members of the press were quite impressed by his modern artistic vision, challenging techniques, and avant-garde style. Ludovic's cakes and pastries have a distinctive flavor and texture, making him one of the best new-generation pastry chefs in the United States.
