{"id":9871,"date":"2021-07-05T14:12:53","date_gmt":"2021-07-05T12:12:53","guid":{"rendered":"https:\/\/www.baumaniere.com\/gastronomy\/loustau-de-baumaniere\/the-pastry-chef\/"},"modified":"2026-01-26T10:52:29","modified_gmt":"2026-01-26T09:52:29","slug":"the-pastry-chef","status":"publish","type":"page","link":"https:\/\/www.baumaniere.com\/en\/gastronomy\/loustau-de-baumaniere\/the-pastry-chef\/","title":{"rendered":"The pastry chef"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” admin_label=”Section” module_class=”header-hero” _builder_version=”4.16″ _module_preset=”default” background_enable_image=”off” background_position=”top_center” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_fullwidth_image src=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/\u00a9VirginieOvessianPhotographe_119_DSC2301-NB-scaled.jpg” alt=”brandon dehan pastry chef” title_text=”brandon dehan pastry chef” module_class=”bouncing-arrow” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Section” module_class=”breadcrumb” _builder_version=”4.9.1″ _module_preset=”default” custom_padding=”20px||20px||false|false” da_disable_devices=”off|off|off” global_module=”7512″ saved_tabs=”all” locked=”off” collapsed=”off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row module_class=” container-classic” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_code _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”]Accueil<\/a><\/span><\/span><\/pee>[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Section” module_class=”pt-title” _builder_version=”4.16″ _module_preset=”default” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row module_class=”container-classic” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

The pastry chef Brandon Dehan, Oustau de Baumani\u00e8re***<\/span><\/h1>\n

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Our young pastry chef Brandon Dehan works hand-in-hand with Glenn Viel and all his creativity and expertise are showcased in the pastries he creates for our gastronomic restaurant. He joined our kitchen team at l’Oustau de Baumani\u00e8re<\/strong><\/a> in 2016. All of 25 years old, this native of Picardy already has an impressive track record. He learned his skills at the Auberge du Jeu de Paume in Chantilly, at the Relais Bernard Loiseau in Saulieu and at the Auberge des Glazicks in Plomodiern.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Section” _builder_version=”4.16″ _module_preset=”default” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”3_4,1_4″ use_custom_gutter=”on” _builder_version=”4.16″ _module_preset=”default” width=”85%” max_width=”90%” module_alignment=”left” global_colors_info=”{}”][et_pb_column type=”3_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_slider _builder_version=”4.16″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_slide _builder_version=”4.16″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2021\/09\/VirginieOvessianPhotographe_081_DSC2122-bis.jpg” background_enable_image=”on” locked=”off” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][\/et_pb_slider][\/et_pb_column][et_pb_column type=”1_4″ module_class=”sticky” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_button button_url=”#content-oustau” button_text=”Book a table” button_alignment=”left” admin_label=”R\u00e9server Oustau encadr\u00e9” module_class=”btn-cadre open-oustau” _builder_version=”4.21.0″ _module_preset=”default” custom_button=”on” button_text_size=”28px” button_bg_color=”RGBA(0,0,0,0)” button_border_width=”1px” button_border_color=”#888888″ button_use_icon=”off” custom_margin=”0px||||false|false” custom_padding=”|20px||20px|false|false” global_module=”2490″ saved_tabs=”all” global_colors_info=”{}”][\/et_pb_button][et_pb_button button_url=”#podcast” button_text=”\ud83c\udf99\ufe0f Listen to Brandon's podcast” _builder_version=”4.21.0″ _module_preset=”default” custom_margin=”0px||20px||false|false” global_colors_info=”{}”][\/et_pb_button][et_pb_button button_url=”https:\/\/www.baumaniereboutique.com\/en\/product-category\/boxed-set\/” url_new_window=”on” button_text=”Offer a meal” admin_label=”Bouton Offrir OUSTAU” _builder_version=”4.21.0″ _module_preset=”default” global_module=”2368″ saved_tabs=”all” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Section” _builder_version=”4.16″ _module_preset=”default” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row module_class=”container-p-sticky container-classic” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Elu Jeune P\u00e2tissier 2019 par le Gault & Millau<\/strong>, il est fier et heureux de travailler \u00ab dans l’une des maisons les plus r\u00e9put\u00e9es au monde \u00bb. Cette m\u00eame ann\u00e9e, il est aussi r\u00e9compens\u00e9 par Michelin du troph\u00e9e \u00ab passion dessert \u00bb<\/strong>, il fait partie des 30 ambassadeurs de la p\u00e2tisserie des restaurants \u00e9toil\u00e9s fran\u00e7ais<\/strong>.<\/p>\n

Le 27 Janvier 2020<\/strong>, Brandon Dehan \u00e9tait fier d\u2019\u00eatre aux c\u00f4t\u00e9s du chef de cuisine Glenn Viel r\u00e9compens\u00e9 tout d\u2019abord par la distinction \u00ab Gastronomie Durable \u00bb<\/strong> puis par la 3\u00e8me \u00e9toile Michelin<\/strong> sous l\u2019\u0153il \u00e9mu de Jean-Andr\u00e9 Charial, le propri\u00e9taire de Baumani\u00e8re.<\/p>\n

En Septembre 2020, il est nomm\u00e9 par ses pairs \u00ab Chef de l\u2019ann\u00e9e \u00bb et remporte ainsi le troph\u00e9e Le Chef lors de la 34\u00e8me<\/sup> \u00e9dition.<\/p>\n

En Juin 2022, en collaboration avec Jean-Andr\u00e9 et Genevi\u00e8ve Charial, il ouvre la Chocolaterie Baumani\u00e8re<\/a> r\u00e9compens\u00e9e en Novembre 2022 par le Club Des Croqueurs d’un Award de l’Excellence et d’une tablette d’Or.<\/p>\n

Chaque ann\u00e9e pour No\u00ebl, Brandon r\u00e9alise une nouvelle cr\u00e9ation de b\u00fbche \u00e0 emporter et \u00e0 partager avec vos convives sur votre table de f\u00eate :  l\u2019Olive des Baux, le Calisson, la b\u00fbche \u00ab Orph\u00e9e \u00bb, \u00ab A la folie,\u2026 \u00bb, \u00ab Cher P\u00e8re No\u00ebl \u00bb, “Etoile des Baux”, “Le Puzzle”…<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.18.1″ _module_preset=”default” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row module_id=”podcast” module_class=”container-p-sticky container-classic” _builder_version=”4.18.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.18.1″ _module_preset=”default” text_text_color=”#393939″ text_font_size=”45px” header_2_font=”Cormorant Garamond||||||||” header_2_font_size=”45px” custom_margin=”||40px|||” global_colors_info=”{}”]<\/p>\n

Brandon\u2019s podcast<\/h2>\n

[\/et_pb_text][et_pb_audio audio=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2022\/11\/HOT-Brandon.mp3″ _builder_version=”4.18.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_audio][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Section” module_class=”stop-sticky” _builder_version=”4.16″ _module_preset=”default” custom_padding=”||||false|false” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row module_class=”container-classic” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_text_color=”#393939″ text_font_size=”45px” header_2_font=”Cormorant Garamond||||||||” header_2_font_size=”45px” custom_margin=”||30px||false|false” locked=”off” global_colors_info=”{}”]<\/p>\n

News and offers<\/h2>\n

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\n \"PIque <\/div>\n
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The Picnic<\/h3>\n

[wpseo_breadcrumb]The pastry chef Brandon Dehan, Oustau de Baumani\u00e8re***Our young pastry chef Brandon Dehan works hand-in-hand with Glenn Viel and all his creativity and expertise are showcased in the pastries he creates for our gastronomic restaurant. He joined our kitchen team at l'Oustau de Baumani\u00e8re in 2016. All of 25 years old, this native of Picardy […]<\/p>
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\n Read more<\/span><\/a>\n <\/div>\n <\/div>\n
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\n \"chambre <\/div>\n
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Beautiful Escape<\/h3>\n

[wpseo_breadcrumb]The pastry chef Brandon Dehan, Oustau de Baumani\u00e8re***Our young pastry chef Brandon Dehan works hand-in-hand with Glenn Viel and all his creativity and expertise are showcased in the pastries he creates for our gastronomic restaurant. He joined our kitchen team at l'Oustau de Baumani\u00e8re in 2016. All of 25 years old, this native of Picardy […]<\/p>
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\n Read more<\/span><\/a>\n <\/div>\n <\/div>\n
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\n \"Fraise-geranium <\/div>\n
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Gourmet night – La Cabro d’Or<\/h3>\n

[wpseo_breadcrumb]The pastry chef Brandon Dehan, Oustau de Baumani\u00e8re***Our young pastry chef Brandon Dehan works hand-in-hand with Glenn Viel and all his creativity and expertise are showcased in the pastries he creates for our gastronomic restaurant. He joined our kitchen team at l'Oustau de Baumani\u00e8re in 2016. All of 25 years old, this native of Picardy […]<\/p>
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\n Read more<\/span><\/a>\n <\/div>\n <\/div>\n
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\n \"le <\/div>\n
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The Baumani\u00e8re Chocolate Factory Easter Collection<\/h3>\n

[wpseo_breadcrumb]The pastry chef Brandon Dehan, Oustau de Baumani\u00e8re***Our young pastry chef Brandon Dehan works hand-in-hand with Glenn Viel and all his creativity and expertise are showcased in the pastries he creates for our gastronomic restaurant. He joined our kitchen team at l'Oustau de Baumani\u00e8re in 2016. All of 25 years old, this native of Picardy […]<\/p>
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\n Read more<\/span><\/a>\n <\/div>\n <\/div>\n
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\n \"Dessert <\/div>\n
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The starry night<\/h3>\n

[wpseo_breadcrumb]The pastry chef Brandon Dehan, Oustau de Baumani\u00e8re***Our young pastry chef Brandon Dehan works hand-in-hand with Glenn Viel and all his creativity and expertise are showcased in the pastries he creates for our gastronomic restaurant. He joined our kitchen team at l'Oustau de Baumani\u00e8re in 2016. All of 25 years old, this native of Picardy […]<\/p>
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\n Read more<\/span><\/a>\n <\/div>\n <\/div>\n
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\n \"LES <\/div>\n
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Oenology course<\/h3>\n

[wpseo_breadcrumb]The pastry chef Brandon Dehan, Oustau de Baumani\u00e8re***Our young pastry chef Brandon Dehan works hand-in-hand with Glenn Viel and all his creativity and expertise are showcased in the pastries he creates for our gastronomic restaurant. He joined our kitchen team at l'Oustau de Baumani\u00e8re in 2016. All of 25 years old, this native of Picardy […]<\/p>
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\n Read more<\/span><\/a>\n <\/div>\n <\/div>\n <\/div><\/pee>[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Section” _builder_version=”4.16″ _module_preset=”default” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row module_class=”container-classic” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_text_color=”#393939″ text_font_size=”45px” header_2_font=”Cormorant Garamond||||||||” header_2_font_size=”45px” custom_margin=”||30px||false|false” global_colors_info=”{}”]<\/p>\n

More information<\/h2>\n

[\/et_pb_text][et_pb_blog include_categories=”25″ use_manual_excerpt=”off” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Accueil<\/a><\/span><\/span>The pastry chef Brandon Dehan, Oustau de Baumani\u00e8re***Our young pastry chef Brandon Dehan works hand-in-hand with Glenn Viel and all his creativity and expertise are showcased in the pastries he creates for our gastronomic restaurant. He joined our kitchen team at l’Oustau de Baumani\u00e8re in 2016. 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