Pastry chef
Corentin Magnin
- Discipline
- Pastry chef
Portrait of Corentin Magnin
i. Biography
Corentin Magnin works in pastry through a route that moves from brigade basics to leadership and training. After starting as commis at Le Chabichou, Magnin took over the pastry section as Head Pastry Chef at Maison Rostang, then spent 2021–2024 as trainer at UTEC Emerainville. Since 2024, he has been Head Chef for France at Les vergers Boiron, where the remit sits with fruit, pastry applications, and the standards expected by the trade.
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Signature
Magnin’s signature items sit in the fruit-led pastry register: Blood peach eclair, Kumquat & Greek Yogurt Entremet, and grapefruit entremet.
FAQ
Asked of Corentin
What is Corentin Magnin's current role?
As of 2026, Corentin Magnin is Pastry Chef.
Where did Corentin Magnin work before?
Corentin Magnin's earlier career included Le Chabichou, Maison Rostang, and UTEC Emerainville.
Explore
The Sunday email
Read about chefs like Corentin Magnin in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.