Updated on June 27, 2025
For Floriane Grand, 2025 is shaping to be her most delightful year! A month after winning the esteemed Passion Dessert Award from the Michelin Guide in collaboration with Valrhona, she also secured the PACA, Corsica, Monaco Pastry Trophy from the Gault & Millau Guide. Preferring the serenity of the Blue Bay Marcel Ravin kitchens over the limelight, she stands out as the most decorated pastry chef this year in southern France. Floriane Grand, who expertly enhances the culinary experience of Marcel Ravin, with whom she has partnered for six years, has every reason for her meals to culminate in remarkable desserts.
How did you feel upon receiving the Passion Dessert award and later the PACA, Corsica, Monaco Pastry Trophy?
Floriane Grand : It is a privilege and a point of pride for me. I’m thrilled to be part of the “Passion Dessert” family, which offers access to fascinating training at the Valrhona school, and I feel truly honoured by the acknowledgement from the Gault & Millau Guide.
Do these awards acknowledge a particular dessert?
Floriane Grand : No, they receive recognition for the complete pastry selection at the gourmet restaurant.
What is your collaboration like with Chef Marcel Ravin?
Floriane Grand : I trained in traditional French pastry and spent four years at Fauchon in Paris. Initially, I was somewhat unsettled by Chef Marcel Ravin, but we collaborate closely to create a sincere connection throughout the meal. This partnership allows us to achieve a harmonious culinary experience.
How about beginning the meal with dessert? It’s an enticing idea!
Floriane Grand : Some individuals have achieved this, including pastry chef Sébastien Vauxion, who was the first in the world to earn two Michelin stars. I had the privilege of working with him in Courchevel before moving to Monaco. His work is quite fascinating.
What is your favourite dessert?
Floriane Grand : A quality île flottante. However, I enjoy any dessert as long as it isn’t overly rich or sweet.
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