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Biography
Christelle Brua was born on July 10th, 1977 in Strasbourg, in the department of the Moselle. She is a French pastry chef.
She did a NVQ in cooking and pastry and a BEP in cooking. In 1998, she was elected Best Apprentice in the region at age 21. The same year, she began her professional career in the Jean-Georges Klein’s restaurant L’Arnsbourg as a pastry chef. She worked in this restaurant while four years. In 2000, she met Frédéric Anton during a reception at the George V, a famous luxurious hotel in Paris. Three years later, in 2003, she joined his restaurant Le Pré Catelan as the pastry chef.
In 2009, she was elected “Best pastry chef of the year” by the Champérard guide and she obtained the diploma of the "Cent club". Nowadays, only Christelle Brua and Anne-Sophie Pic received it. In 2014, she was still elected “Best pastry chef of the year” but this time by the guide Gault and Millau. October 9th, 2018, she became the first woman to be named "Best Pastry Chef in the World". According to David Sinapian, the president of the association Les grandes tables du monde, "Christelle Brua succeeded to create a strong identity, recognizable among thousands, which inspires today a generation of leaders."
With her team of 9 pastry chefs (7 women and 2 men) which including two apprentices, Christelle serves a hundred dishes a day. Apart from pastry making at Le Pré Catelan, she also teaches at the Lenôtre Pavilion and works with Frédéric Anton on many outdoor banquets and receptions.
Christelle Brua appeared as a guest in some culinary TV shows such as: the 3rd season of MasterChef on TF1, the second season of Qui sera le prochain pâtissier? on France 2, and the 6th season of Top Chef on M6.
Her honours:
-1998: best apprentice in the Moselle at 21 years old.
- 2008: elected Best pastry chef of the year by the Guide Champérard.
-2009: elected Best pastry chef of year by the profession.
-2014: elected Best pastry chef by Gault et Milau.
-2018: participated at the World Pastry Stars in Milan for the fashion section.
-2018: First woman receiving the highest recognition for The Best Restaurant Pastry Chef in the world.
Signature recipe
« La Pomme soufflée croustillante »
Her iconic dessert is inspired by candy apples sold in funfairs. It took her almost two months to make her trademark dessert “a puffed apple green”. Her dessert is composed of a ball in blown sugar with inside a carambar ice-cream. This ice-dream is mixed with a custard. There is a cider zephyr inside the apple.
Her signature pastry, which did her reputation, is the apple in soufflé sugar, caramel ice cream, cider and sparkling sugar. This pastry is breakable because the sugar shell is very thin. This dessert came from an idea of Frederic Anton, who wanted to revisit the love apple of funfair. He asks her a "round and elegant dessert". It will take almost two months for Christelle Brua to make this dessert. The realization of the dessert is delicate because the shell must be thin and regular. No less than 60 Pommes soufflées croustillantes are served each day.
"The pastry has no sex, you just have to strive for perfection" Christelle BRUA
Source :
https://www.campusfrance.org/en/french-woman-elected-best-pastry-chef-in-the-world
https://uk.france.fr/en/paris/article/the-best-pastry-chef-in-the-world-is-a-french-woman
https://vaaju.com/morroco/christelle-brua-pastry-chef-a-job-that-never-ends/
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