From August 2004 to this day, Pierrick Boyer is the Executive Pastry Chef for RACV City Club Melbourne / Le Petit Gateau.
Classically trained and has over 23 years experience in the industry (in France, Belgium, Italy, America & Australia) with special Charity work and appearances in Singapore, Hong Kong, Malaysia & Japan.
Pierrick has a wealth of international experience working alongside chefs such as Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux (MOF).
In July 2007, he opened Le Petit Gateau and got Voted Best pastry shop straight away, by the *Foodies guide to Melbourne*, The Brownie passion was voted *Amazing cake* in The Age.
2010-2011 the peanut chocolate-raspberry gateau was voted *Best* in Foodies guide of Melbourne, *Best Chocolate cakes* By The Herald Sun.
Pierrick’s been on SBS Taste le Tour with Gabriel Gate (2007-2011), French Food Safari with Maeve O’Meara, Twice in Coxy Big Break, Postcard and www.chefmasterclasses.com , Paris2 Provence festival from its inception.
Voted 2012 TOP restaurant by Urbanspoon & RACV Achievement Awards.
Actively supports several charity causes, such as Starlight & Australia Childhood Foundation, Royal Children’s Hospital Foundation, HeartKids, RSPCA VIC, Skin Cancer Foundation and few other selected ones
Ricotta Hotcake Posted June 6, 2018 by Pierrick Boyer Posted in: Baking & Pastry | Cuisines: Australia / New Zealand, Mod...view all
- Prep : 70 min
- Cook : 45 min
, By - Pierrick Boyer, April 22, 2015
I wanted to have a simple and efficient dessert, full of flavour. I have always been a fan of Banana and chocolate flavour...view all