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5 minutes with Pierrick Boyer – Le Petit Gateau

Award winning pastry chef Pierrick Boyer is getting behind the Stroke Foundation's annual Food For Thought event.

5 minutes with Pierrick Boyer – Le Petit Gateau

Award winning Pastry Chef Pierrick Boyer is the man behind Melbourne’s irresistible Le Petit Gateau. Stroll along Little Collins Street and you will be sure to stumble across this establishment – just look for the window full of decadent cakes and tarts.

With over 23 years of international industry experience, Pierrick has been at the helm of Le Petit Gateau and RACV Club since August 2004. With a passion for all things unique, Pierrick chooses to use his exquisite pastry skills for good. On May 2 2013 Pierrick will be one of six chefs collaborating for the National Stroke Foundation at their Gala dinner, Food for Thought.

In 5 words how would you best describe Le Petit Gateau?

Patisserie, Melbourne, different, sharp & elegant.

What are some flavours that inspire you at the moment?

Currently, the flavours of green tea, vanilla, raspberry and coconut inspire me. I like to use ingredients that people do not typically expect to find together. I am a classically trained pastry chef so I am all about creating elegant desserts with a twist.

What would your profession be if you weren’t a leading pastry chef?

Food photographer, florist, or racing car driver (perhaps all of them!). Or a professional shopper. Oh, and food blogger.

Why have you decided to support the National Stroke Foundation with their fundraising event, Food for Thought?

Personally, I have not been touched by stroke. However I know that stroke is a very real health issue that can affect anyone at any time. It’s very important for me to help such causes as stroke professionally. My philosophy is to give back to the community.

Can you give us a hint as to the type of dessert you will be creating for Food for Thought? Perhaps one or two key ingredients? 

I will go for flavours that really excite me. Matcha (the powder from green tea), vanilla, coconut and raspberry are complex flavours that balance one another. I am about to visit Japan and perhaps I will let my trip guide me in new direction. So I should bring back new inspiration and use it first at our gala dinner.

For more on Le Petit Gateau, visit:

For more on Pierre Boyer, visit:

For more information about Food for Thought visit:

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