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Guy Krenzer’s vocation came to him by chance, browsing through a cook book. His first choice was to become a delicatessen caterer. As an eager apprentice, his masters urged him to begin the initiatory route of the Tour de France, within the corporation of the “Compagnons du Devoir”, where he discovered the know-how and appreciated the sense of sharing of the older generations. Loving all aspects of cooking, he began a career of successful experiments, obtaining the titles of “Best craftsman of France in delicatessen” in 1988, then of “Best craftsman of France in cooking” in 1996.
He then met Gaston Lenôtre, for whom he already felt unlimited admiration. The spiritual father of modern pastry, Lenôtre opened his first Parisian shop in 1957 and today possesses 39 addresses in 11 countries.
Before turning 40, Krenzer was the main chef in Lenôtre's kitchens. Always capable of adapting, maintaining focus and serenity through the practice of shiatsu, Guy Krenzer has recently become the Creative Director of Lenôtre. Proud of his team of 500 people, he makes no difference between a waiter and a chef; they both deserve his full respect and their performance meets his expectations.
Among the “must-taste” pastries of the brand, you can find “Feuilles d'automne” (chocolate mousse and meringue with almonds), the “Bagatelle” strawberry cake, the “Eléonore” apple pie, but also more recent creations like the “Planète citron” (almond paste, lime mousse and yuzu cream), the “Fleur des neiges” with vanilla and blueberries or the “Pom Pom Pom” (puff pastry with vanilla cream and apple enrobed in caramel).
Guy Krenzer's choice is the “Butterfly”, with vanilla and blackcurrant, an intimate and sensual pastry which plays with the overlapping textures, and celebrates a beautiful balance between the acidity and the sweetness. A beautiful sophistication for someone who admits nevertheless that his weakness remains “Mum’s cherry plum pie”.