At age 17 I was able to follow a week training with a little bakery named Jean-Luc Pelé, following this passion-revealing training I decided to pursue an apprenticeship in this craft, and at 19 I obtain my 1st diploma (Brevet d’Études Professionnelles) at Gérard Mulot in Paris, followed by a complementary mention in a year with Ladurée (Paris).

My apprenticeship culminates with a Brevet Technique des Métiers (Technical Certificate of Crafts) that I obtain at Le Meurice hôtel (Paris), and following my formations which lasted six years, I become responsible for pastry at Château d’Ouchy (Lausanne) where I stayed for a year. Later we (my mother and I) are able to find a space where we open the Romain C. Tea-Room on august 17th 2014.

Made to measure, just ask…


I am constantly striving for the “désucrage” (desugaring) of pastries, meaning to work inasmuch as possible without added sugar, which I manage with some pastries, including the dark chocolate ones. Speaking of chocolate the one I use is produced by Felchlin (Swiss chocolate) and the cocoa bean (the chocolate DNA) comes from Maracaibo (Venezuela) one of the best in the world and also one of my favorite. I create pastries with seasonal fruit, so if you visit us at the Tea-Room in July you will find pastries made from cherries, raspberries and strawberries and if you come in December you will find more chocolate, praline, coffee.






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