Aurélie Collomb-Clerc

The Path

At the CFA (apprentice training centre) in Groisy, Haute-Savoie and with Bruno Bétemps, Aurélie Collomb-Clerc built the technical base that would shape her later work: measured execution, consistency, and a clean hand with detail. That grounding was then sharpened at Château des Avenières in Cruseilles, Haute-Savoie, where she worked as assistant Pastry Chef in a setting that demanded rhythm as much as accuracy. In 2016, Flocons de Sel in Megève became the next step, with Aurélie Collomb-Clerc joining as Chef de partie before moving through Pastry Chef at Flocons de Sel in Megève and then head Pastry Chef at Flocons de Sel in Megève. The progression reads as accumulation rather than reinvention: a career built service by service, with technique held steady while the work remained tied to the mountain produce around it.

The Work Today

At Flocons de Sel in Megève, the pastry programme under Aurélie Collomb-Clerc is defined by balance, seasonality, and a direct connection to terroir. Local Savoyard products and wild alpine ingredients give the desserts their register, but the point is not density or flourish; the work is clean, controlled, and calibrated so each element supports the whole. That clarity is the throughline. Technique is present, but never overplayed, and the flavours are arranged with a sense of proportion that keeps the desserts grounded in place. The result is pastry that reads as precise, composed, and attentive to the landscape that informs it.

Signature

Aurélie's signature dishes include Hazelnut Shortbread, Rice Pudding with Verbena, Savoy Cookie, and Strawberry Mascarpone Tart. Together, they sketch the contours of her style: crispness, creaminess, fragrance, and a measured sweetness, each dessert held in balance rather than pushed toward excess.

In Their Words “I started my studies in pastry making in 2009, at the apprentice training centre (CFA – centre de formation d’apprentis) in Groisy, Haute-Savoie.”

Acclaim

Aurélie's honors include Best Pastry Chef (2022), Pastry Chef of the Year (2021), and French Championship of Pastry Arts (ice sculpture and ice cream desserts) — First prize.