Lenôtre executive chef and creative director Guy Krenzer, twice named Meilleur Ouvrier de France.
When Guy Krenzer was an apprentice in delicatessen, his teachers urged him to take part in the “Tour de France des Compagnons du Devoir”. Travelling round France with craftsmen and artisans taught him not only skills, but also a sense of community and heritage: “Their passion helped me find my vocation.” A workaholic and a visionary, he won the title of Meilleur Ouvrier de France in delicatessen in 1988. Originally from Alsace, Guy Krenzer was successively chef de partie at the Negresco in Nice, assistant chef at the Ritz in London, head chef at the Fouquet's and Lapérouse... And once again Meilleur Ouvrier de France in 1996, this time in the cuisine category. Then came his meeting with Gaston Lenôtre, for whom he has boundless admiration. At 39, Guy Krenzer was appointed head chef at Lenôtre, where he is currently executive chef and creative director.
« Bergamot, or rather its rind! It's from Calabria, it takes me back to my childhood in eastern France, the bergamot from Nancy... So, to continue the story of the encounter between Italy and Lorraine, I use it to introduce a twist to Stanislas Leczinski's favourite Baba recipe. »