Christophe Felder School of Pastry-making

A pastry-making virtuoso in love with his art, Christophe Felder was Head Pastry Chef at the Hôtel de Crillon and its restaurants at just 23 years of age.

These days, he creates desserts, for a Japanese clientele in particular, and is the author of numerous books, including Pâtisserie, l’Ultime Référence, published by La Martinière and translated into over 10 languages. He is a company consultant as well as training future professionals, and set up a pastry-making school for the general public at the Jardin d’Acclimatation in Paris before moving to our hotel in Strasbourg in 2009.

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