GUILLAUME BICHET'S
SKILLS
He turned his passion for sweets when he was a child into his profession. As an apprentice pastry chef, he was already dreaming of the day he would become independent, a day which would allow him to sublimate pastries and chocolates according to his desires and tastes. He flew the nest in 2011 and opened his first shop in Coppet, near Geneva, on the shores of Lake Geneva.
Constantly in search of perfection, both as an artist and a technician, Guillaume Bichet keeps combining flavours and textures in his laboratory equipped with the most up-to-date machinery to enable him to respond as closely as possible to his inspirations. This taste maker continually pushes back boundaries and revisits the most symbolic pieces.
At his side, his craftsmen allow him to constantly move forward while his wife, Elodie, plays a crucial role in the beautiful history of the Guillaume Bichet brand.
THE UNIVERSE OF CHOCOLATE
Like a master perfumer, Guillaume Bichet constantly seeks to reproduce the flavours explored in his palate to imagine chocolates that will make your taste buds explode. Through the harmony and subtlety of each aroma, he creates a perfect experience.
As a virtuoso of taste, each raw material is chosen with the utmost care and respect for the values of sustainable development, and is then processed and sublimated in the Guillaume Bichet laboratories with the finest artisanal know-how.
The craftsman's experience of the chocolate world does not end there. Always on the quest for sweet treats and innovation, Guillaume Bichet has completely revisited the codes of the box of chocolates. Inside this delicate case, there is a partition made entirely of chocolate. Notice to aficionados.
THE UNIVERSE OF PASTRY
Guillaume Bichet's pastry creations are like a journey through the flavours and textures discovered over the years, through the seasons and through chance encounters. He appropriates them, starts imagining them in a yet-to-be-defined cake.
First, he draws a sketch and writes a few lines of the recipe, then defines the proportions of each ingredient with, as a leitmotif, the sublimation of each flavour. His creation gradually takes shape. Working in his laboratory, alongside his pastry chef, the first mixtures are created one after the other until the imagined composition is achieved.
Textures, aromas and visuals take centre stage in his pastries. The creation of the perfect piece ends the day Guillaume Bichet, with the stroke of a spoon, discovers in his palate the mixture of textures and tastes that he had been dreaming about for a moment.