Pastry chef at the Meurice (Alain Ducasse) in Paris, 3 Michelin stars, elected pastry chef of the year by his peers in September 2015
Cédric Travis was born in Firminy near Saint-Etienne. After getting his professional capacity certificate (CAP) in pastry, chocolate and ice-cream making at Le Puy-en-Velay, he obtained a technical certificate from the famous Ecole Nationale Supérieure de la Pâtisserie in Yssingeaux (Auvergne region). He immediately began to reap awards: best apprentice in Auvergne and third place in the contest for the best apprentice in France, the Art Sugar national trophy and first prize at the Festival National des Croquembouches in 2005. Hired by Fauchon, he was quickly spotted by chefs Christophe Adam and Benoît Couvrand and travelled with them to Beijing to train the new teams. Back in Paris, he got a highly-coveted position in Fauchon's R&D department, where he stayed for five years. In 2011, Cédric joined Le Meurice as sous-chef and was appointed pastry chef the following year.
« Right now, I'm working a lot on combining mint and lemon. I've always been crazy about mint! It was present throughout my childhood in the Drôme. The window of my room, on the ground floor, opened onto peppermint plants planted by my grandfather. When I wanted a sweet, I just crumpled mint leaves and the mere smell brought the taste to my mouth. Sweets growing in the garden... »