Sylvain, a trained chef and self-taught pastry chef, has worked for Reine Sammut in Lourmarin, the Pourcel brothers in Montpellier, and Alain Chapel's restaurant in Mionnay.
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At the end of 1998, he left for Sydney to open the Ampersand restaurant with Pascal Barbot. The Australian experience lasted 3 ½ years, with his last position at the Aria restaurant with Matt Moran opposite the famous Opera House.
March 2002, back in France with plans to open his own patisserie in Marseille, where his partner Myriam grew up. He wanted to train as a "boutique pastry chef" with the best: he headed for Pierre Hermé in Paris to learn all the tricks of the laboratory trade.
In early 2004, Myriam & Sylvain opened the Sylvain Depuichaffray patisserie in an authentic boutique. Only insiders know what's behind the rustic storefront.
Summer 2010, in the same place, a new boutique, as small as ever, but more in the image of Sylvain's patisserie: sophisticated and uncluttered, with surprising combinations of flavors and textures, while honoring the classics of French patisserie.
March 2002, back in France with plans to open his own patisserie in Marseille, where his partner Myriam grew up. He wanted to train as a "boutique pastry chef" with the best: he headed for Pierre Hermé in Paris to learn all the tricks of the laboratory trade.
In early 2004, Myriam & Sylvain opened the Sylvain Depuichaffray patisserie in an authentic boutique. Only insiders know what's behind the rustic storefront.
Summer 2010, in the same place, a new boutique, as small as ever, but more in the image of Sylvain's patisserie: sophisticated and uncluttered, with surprising combinations of flavors and textures, while honoring the classics of French patisserie.
At the end of 1998, he left for Sydney to open the Ampersand restaurant with Pascal Barbot. The Australian experience lasted 3 ½ years, with his last position at the Aria restaurant with Matt Moran opposite the famous Opera House.
March 2002, back in France with plans to open his own patisserie in Marseille, where his partner Myriam grew up. He wanted to train as a "boutique pastry chef" with the best: he headed for Pierre Hermé in Paris to learn all the tricks of the laboratory...
March 2002, back in France with plans to open his own patisserie in Marseille, where his partner Myriam grew up. He wanted to train as a "boutique pastry chef" with the best: he headed for Pierre Hermé in Paris to learn all the tricks of the laboratory...
Openings
Openings
All year
All year
Monday
07:30 - 19:00
Tuesday
07:30 - 19:00
Wednesday
07:30 - 19:00
Thursday
07:30 - 19:00
Friday
07:30 - 19:00
Saturday
07:30 - 19:00
