Michelin chose to honor 30 French pastry chefs working in Michelin-starred restaurants, so it was only natural that Brandon Dehan made the list published on January 21. In fact, the pastry chef from the 2-star L’Oustau de Baumanière in Les Baux-de-Provence has just been named Young Pastry Chef of 2019 by another gastronomy guide, Gault&Millau. Such acclaim only heightens the enthusiasm he puts into his passion and profession. When it comes to making pastry, he has a truly unique style of working with vegetables and borrowing techniques from masters of savory cuisine to create desserts that are part intuition with an emphasis on seasonal products. Brandon Dehan also stresses the importance of doing new things, challenging himself, and experimenting with a range of new textures that also delight the eye. During his more than three years at L’Oustau de Baumanière, he has surely been gaining inspiration and honing his approach. This exceptional Relais & Châteaux property spanning 20 hectares (50 acres) with its all-organic kitchen garden and beehives (they even make their own olive oil) is the ideal place for perfecting his craft and experiencing a period ripe with creativity. Nestled in a peaceful rocky wilderness swirling with the inspiration of subtle fragrances and heavenly aromas, the pastry chef demonstrates his remarkable skill in desserts ranging from indulgent to balanced to dainty and light with a signature freshness for a unique and unforgettable culinary experience.

 

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