Thibault Marchand

Coming Up

At École Ferrandi, the work starts with discipline and ends with repetition: the kind of training that turns movement into method. Thibault Marchand carried that baseline into service at Crillon and Restaurant Président Wilson, where the line demands speed without loosening standards. Those rooms put him in kitchens where exactness is not a style choice but the condition of entry, and they helped shape a way of cooking that reads as controlled, clean, and unforced. He later took that practice to Le Zingue in Orbe, Switzerland (until 2025), extending the same discipline into a new country and a different service culture. Since 2025, Thibault Marchand has held the chef post at Monsieur Claude while also working as Corporate Pastry Chef and Corporate World Pastry of Les vergers Boiron. That combination places him between restaurant execution and corporate pastry development, two settings that ask for different kinds of control. One is immediate and service-driven; the other depends on consistency, refinement, and a clear identity that can hold across context.

Where They Are Now

He is Corporate Pastry Chef at Les vergers Boiron. In a role like this, pastry functions as a technical language: finish, texture, flavor clarity, and balance have to land without excess. At this level, the work is less about display than about exacting result, and Thibault Marchand’s position at Les vergers Boiron reflects that kind of discipline.

Signature

Thibault's signature dishes include Pear and chocolate and hazelnut and CASSIS BLACKCURRANT. These two dishes point to a pastry register built on fruit and contrast. Pear, chocolate and hazelnut brings together rounded sweetness, depth, and nuttiness; CASSIS BLACKCURRANT leans sharper, with more acidity and edge. Read together, they suggest a hand that understands how to move between comfort and tension without losing clarity.

In Their Words “I am quite proud of myself. I really liked the hidden brigade; there was a good atmosphere.” The remark points to the work that happens offstage in a kitchen, where the brigade holds service together without drawing attention to itself. The reference to a good atmosphere matters too: in this trade, pace and precision are rarely separated from the team dynamic that sustains them. Long service often leaves its mark in relationships as much as in technique. This line reflects the kind of continuity kitchens depend on: shared shifts, shared pressure, and the familiarity that builds over twelve years of working side by side.