Philippe Conticini is an icon in contemporary French and international fine cuisine. A pioneer in the renewal of French pastry making, he is one of the rare pastry chefs to have also had a very high level cuisine career. In 1994 he invented the principle of verrines to present dishes traditionally served on a plate, in vertical transparency instead. After having received numerous awards and presided at prestigious restaurants (La Table d’Anvers, Peltier, Petrossian, etc.), he co-created La Pâtisserie des Rêves.
He has published numerous books including Tentations (Editions Marabout, 2004), that won the international prize at Stockholm for the world’s best book authored by a chef; or Sensations (La Martinière, 2009), that has become a reference work for the pastry chef profession. This great name in contemporary fine cuisine has always sought to awaken the senses through his cuisine. Today, he wishes to pass on his understanding of fine food flavours and to guide discovery of the world of taste sensations. ( Facebook :Philippe Conticini Twitter : @conticini_Team

A Few Dates

1994: Invention of the verrines food presentation
2001: Petrossian restaurant, winner of a Michelin star and rated 17/20 by GaultMillau
2003: Coach of the French Team for the World Pastry Cup Team
2004: Chevalier of the French National Order of Merit
2010: The “Paris-Brest”, elected Best in Paris by the newspaper Le Figaro
2013: The “Grand Cru Vanilla”, a masterwork of vanilla bean taste sensations
2014: The “Charlotte”, a new reinvented classic

French Know

La Pâtisserie des Rêves creates beautiful pastries in the tradition of high French pastry making.


Beautiful cakes for beautiful events


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