Thin and flaky cherry tart

Michaël Bartocetti, a pastry chef born in the Lorraine region, is the Executive Pastry Chef at the Four Seasons George V luxury hotel in Paris. Raised by a family of restaurateurs, Michaël Bartocetti has been immersed in gastronomy since a very early age. After completing his apprenticeship in a provincial pastry store, the Chef moved to the capital and worked with Guy Savoy for 2 years. Michaël then joined Alain Ducasse's team at the starred Benoît bistro. In 2009, the Chef joined the Plaza Athénée and stayed there for six years. Working alongside three different chefs, he was able to nurture his personal approach to pastry-making. He then continued his training with Christophe Moret at the Shangri-La Palace. Finally, in 2019, the Chef joined the Four Seasons George V palace in Paris, where he now holds the position of Executive Pastry Chef. He is in charge of overseeing the desserts on all menus, including the starred restaurant Le Cinq (3*), L'Orangerie (2*) and Le George (1*). Talented and creative, Michaël Bartocetti is a committed and responsible chef. He carefully selects his raw materials and uses seasonal produce to craft his desserts, which all have a very low sugar content. His desserts burst with emotions, as he manages to sublimate the final product without ever denaturing it. In 2023, he was named Pastry Chef of the Year by his peers. For VoilaChef, Michaël Bartocetti is hosting three master classes revolving around three comforting and gourmet desserts, each sublimated with extreme elegance: his favorite childhood dessert, the tiramisu, simple yet regressive; his signature strawberry cream cake, which hides its secrets at its core, under an impressive piping work; and, finally, thin, flaky cherry tarts with floral notes he loves so much.