i. Biography
Chef pâtissier associé et cofondateur de La Pâtisserie Cyril Lignac, Benoit Couvrand has moved from the exacting counters of FAUCHON into a partnership that carries pastries and chocolate across Paris and Saint-Tropez. His arc is built through shared work with major pastry names, a long collaboration with Cyril Lignac, and a repertoire that now ranges from lemon tartlets in crisp bars to L'Equinoxe.
Early Years
One formative stop in Couvrand's career was FAUCHON, where he worked with Cédric Grolet and Christophe Adam. That chapter places him inside a pastry environment connected to two highly visible French pastry figures, before his own name became tied to a broader boutique project. The path from that kitchen to his current work is not presented as a solo ascent. It turns on collaboration: first the discipline of a house where pastry talent crossed paths, then a creative partnership with Cyril Lignac that would become central to his public identity.
Making a Name
With Cyril Lignac, Couvrand created La Pâtisserie & La Chocolaterie Cyril Lignac. The pairing brought pastry and chocolate under one shared project, linking his role not only to individual desserts but to a wider house of sweet craft. Together, the two also created La Pâtisserie Cyril Lignac in Paris and Saint-Tropez. Those locations give the project a clear French footprint: one in the capital, the other on the Mediterranean coast. Certain works define the register of his pastry. At La Pâtisserie by Cyril Lignac in Paris, tartes au citron en barrettes croquantes, babas chantilly à la vanille Bourbon, and Croc'noisettes are described as small marvels signed by Benoît Couvrand. L'Equinoxe adds another marker. The cake is described as the result of a meeting between Cyril Lignac and Benoît Couvrand, both looking for a cake that blends elements.
The Present
Couvrand's current role is chef pâtissier associé et cofondateur de La Pâtisserie Cyril Lignac. He also works as pastry chef at Groupe Cyril Lignac in Paris, France. Across the Cyril Lignac boutiques, the offer spans pastries, viennoiseries, breads, snacks, chocolates and ice creams. The creations are described as anchored in tradition and turned toward modernity, made artisanally and guided daily by Cyril Lignac and Benoît Couvrand. That network extends through Paris, Saint-Tropez, London, Dubai and Saint Barth. Within it, Couvrand's work is both precise and repeatable: a craft language carried through boutiques, from a crisp lemon barrette to a Bourbon vanilla baba, from chocolate work to ice cream.
Profile updated July 2026
FAQ
Asked of Benoit
Where did Benoit Couvrand begin their career?
A formative early stop in his career was FAUCHON, where he worked with Cédric Grolet and Christophe Adam.
What roles has Benoit Couvrand held?
He has worked at FAUCHON, created La Pâtisserie & La Chocolaterie Cyril Lignac with Cyril Lignac, and serves as chef pâtissier associé et cofondateur de La Pâtisserie Cyril Lignac and pastry chef at Groupe Cyril Lignac.
What is Benoit Couvrand doing now?
He guides artisanal creations for the Cyril Lignac boutiques, including pastries, viennoiseries, breads, snacks, chocolates and ice creams across Paris, Saint-Tropez, London, Dubai and Saint Barth.
