Julien Germain
Julien Germain | La charcuterie Madrid, Spain
Biography
Julien Germain is a pastry chef and member of the La Charcuterie team, the family project of Víctor Bergerot and his family in Madrid. Parisian and with more than fourteen years of professional experience, he has developed his career in different French kitchens and production workshops before moving to Madrid. He now works alongside Bergerot, with whom he also shares a period of training and professional experience in France.At La Charcuterie, Germain is responsible for the pastry section and works alongside Bergerot in the production kitchen, where they prepare around thirty sweet and savoury offerings each day.
His work includes French pastry classics such as flan parisien, crème brûlée and mille-feuille, as well as breads and other preparations that form part of the project's offering.
His work therefore sits at the meeting point between pastry and the French artisanal charcuterie that defines La Charcuterie, a project combining a production kitchen, shop and tasting space and adapting its preparations to produce and the seasons. Germain brings his knowledge of French pastry to a proposal that also incorporates references and products from the Spanish surroundings.
Sessions
10:30h
Workshop with tasting |
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Charcuterie and meat
French Artisan Charcuterie
Victor Bergerot
La Charcuterie
Chef
Speaker
Julien Germain
La charcuterie
Pastry chef
Speaker