After long months of work, the wooden front of Jeffrey Cagnes’ future boutique, in the pedestrian rue Henri-Barbusse, in Levallois-Perret (Hauts-de-Seine), will soon be finished. While waiting to open, by November, his 4th address but also his laboratory, his offices and a space for “master classes”, the 38-year-old pastry chef is preparing the menu for the end of year celebrations. year rue des Moines (Paris, 17th century). Its first store opened just three years ago.
“I didn’t know Levallois before going to see the place more than a year ago,” rewinds Jeffrey Cagnes before continuing: “I like the pedestrian streets and the proximity of the markets, having worked on rue Montorgueil for a long time . And I must admit that I have never had so many messages and questions before an opening.” Proof that the pastry chef with an impressive career path – he rose through the ranks at Stohrer, the oldest pastry shop in the capital and was notably the pastry chef at Thoumieux, Jean-François Piège’s Michelin-starred restaurant at the time – is particularly anticipated in this town in Hauts-de-Seine, where food businesses have been thriving for three years.
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