Chloé Gonzalez takes on a new challenge and puts her talent at the service of the Heart of Hérault

Chloé a déjà créé une première gamme de biscuits, quatre sucrés et deux salés plus un assortiment pour Noël en 2023. Midi Libre – A.M.

La chef pâtissière audoise au parcours XXL vient de prendre la direction de la biscuiterie de l’Épicurien, au Bosc qu’elle entend développer.

Chloé Gonzalez has traveled a lot. By joining the small Hérault company of l’Épicurien, the pastry chef from Aude made a professional choice and a life choice. Here she is now settled with her family in the Heart of Hérault to take on a new challenge, that of creating and developing the biscuit business of the artisan jam maker in Bosc.

Professional choice and change of life

"Pastry is my field, I’ve always loved it. I come from the restaurant industry, including 15 years in Michelin-starred restaurants all over France and particularly in the South-West", says the 38-year-old young woman who began her apprenticeship in Carcassonne with Franck Putelat and finished her professional career at Bras in Laguiole where she spent three years.

"After Bras, we then decided with my partner who is a chef to open our restaurant in Naucelle in Aveyron. We held it for 6 years with, again, great experience". Due to Covid, the establishment closed and Chloé Gonzalez developed the concept of artisanal biscuits in the premises. "Six months later, Benoît Gandon called me to tell me about l’Épicurien and his project to create a new activity within the company.’ ;quot;

Seduced by the challenge, she agreed to change her life and packed her bags last April with her husband and children in the Heart of Hérault to join the company, with her knowledge -make and his recipe book. But before getting started, we had to create a temporary lab, choose and order the machines, the oven, install them, and train.

"I like surpassing myself and challenges"

"I then did the tests to see if I could reproduce my range, four sweet and two savory recipes before making an assortment of five biscuits Christmas". All in record time to stock up a little, send samples to salespeople and put the products on the market at the beginning of September.

"We started from nothing and managed like when we started our restaurant. Basically I like surpassing myself and challenges. I find it super enriching. This allows me to get my bearings, before optimizing and developing production in a few months at the head of a larger lab and a small brigade."  finishes the chef who will integrate new recipes, particularly savory ones, from September 2024.
 

I subscribe to read more