Saint-Honoré by Chef Tristan Rousselot

Tristan began his career training at a vocational hotel school in Challes-les-Eaux. From there, he began working in prestigious Michelin star rated French establishments such as the Le Chabichou in Courchevel and Le Diane at the Hotel Fouquet’s Barrière in Paris. Tristan made a name for himself by becoming the runner-up on the French competition show “Qui sera le prochain grand pâtissier” (translating to “who will be the next great pastry chef”). There he met French Master Pâtissier, Christophe Michalak, who became his mentor. Tristan joined the French Master’s team as Executive Pastry Chef. He then joined the Akrame restaurant as executive chef before becoming a pastry chef instructor at the Ritz Escoffier School in 2018, where he used his skills and experience to train the student body. His career then took him to the Prince de Galles Hotel in Paris, where he was responsible for developing all sweet creations at the legendary establishment. His signature recipe become the iconic Saint-Honoré cake, with its ring of caramelized sugar-coated choux pastries. Looking for new challenges, Tristan decided to make the leap from prestigious hotels and restaurants to join the Prova Gourmet team as Creation Manager. In this role he will develop creative content such as recipes and videos, provide pastry demonstrations and trainings to enhance customer understanding of the brand’s product line, showcasing inspirational uses, as well as help in the development of new, innovative, and tasty products!