Philippe Conticini has redefined French pastry thanks to the “verrine” and the founding of La Pâtisserie des Rêves (2009). Named Pastry Chef of the Year by Gault & Millau (1991), he combines rigor and creativity in desserts that give pure gustatory pleasure.
Born in Choisy-le-Roi in 1963, son of a restaurateur in the Paris region, Philippe Conticini approached the culinary world as a child, observing kitchen work with curiosity. After studying basic techniques, he chose to focus on French pastry, exploring the potential of each ingredient to transform it into a complete sensory experience.
In 1986 he began working as a pastry chef in a number of prestigious restaurants, honing his technique and gaining favor with food critics. In 1991 he was awarded the title of Pastry Chef of the Year by Gault & Millau, an award that confirmed his confectionery mastery in creating balanced and exciting spoon desserts. In the mid-1990s he introduced the verrine concept, serving spoon desserts by the glass, while in 2009 he founded La Pâtisserie des Rêves, attracting the attention of fans and professionals alike. His style, attentive to the nuances of flavor, has influenced a generation of pastry chefs eager to rethink classic preparations in a modern key, enhancing a perfect taste balance.
Conticini has also faced personal challenges related to weight, turning them into a stimulus to further study the balance between taste and well-being. “I believe that true gluttony comes from the pleasure of sharing,” he said in an interview, highlighting the importance of conveying emotions through sweets. She has published several books and conducted master classes around the world, helping to spread her creativity in pastry. His work, which has received additional awards from leading food guides, is a benchmark for those who love to explore the essence of taste.
