Discover the secrets and master the techniques of Philippe Conticini & Jeffrey Cagnes, Pastry Chefs

Philippe Conticini is a French chef and pastry chef born in the Val-de-Marne. Known for his sweet and savory creations, he is considered by his peers and the media as one of the major figures of contemporary French and international gastronomy.

Having worked in France, the United States and Japan, he is the mastermind behind four innovations that have revolutionized the international culinary scene. In 1994, he invented the principle of “verrines”, which transpose dishes traditionally served flat into a vertical and transparent format.

After winning several awards and working in Michelin-starred establishments (La Table d'Anvers, Petrossian, etc.), he co-founded and became head pastry chef at “Pâtisserie des Rêves”. He attaches great importance to conveying emotions through his creations and has vowed to democratize the art of taste.

He now offers his creations under an entity that perfectly reflects his culinary personality: 'Philippe Conticini, Gâteaux & Pains d'émotions'.


Jeffrey Cagnes is a pastry chef who is renowned for having restored the reputation of the Stohrer house, the oldest pastry shop in Paris. Considered to be part of the new generation of contemporary pastry chefs, he combines with intelligence and emotion the traditional know-how of Stohrer with a modern approach to the creative process, through innovative textures and taste combinations.

After having worked in prestigious establishments such as Hédiard, or alongside Jean-François Piège at the Brasserie Toumieux, he gradually began to develop a real artistic personality through his signature creations such as the Pavlova. He was quickly called back by the Stohrer house, where he had made his first steps and supervised its brigade as its Executive Chef.

In September 2021, he decided to launch the Maison Jeffrey Cagnes Paris, located in the heart of the popular and family-friendly 17th arrondissement. It expresses a sincere, generous, multicultural and modern vision of pastry, which are fundamental values that the Chef wishes to convey.
Jeffrey Cagnes is the symbol of this new and young generation who combines a deep respect for tradition while expressing its own personality, without ambiguity.


For VoilaChef, Philippe and Jeffrey invite you to prepare an assortment of very gourmet recipes: a melting chocolate sweet, a babamisu, which is a fusion between a baba and a tiramisu, as well as a classic rum baba, and finally, for the most gourmet, the Total delight: a Saint-Honoré that combines strawberries, raspberries and the subtle flavors of rose and orange blossom.