Enzo FRANZI: on the Lab Intersuc, the “Crème de la crème” of young pastry chefs ! | Europain
13 October 2017

Enzo FRANZI: on the Lab Intersuc, the “Crème de la crème” of young pastry chefs !


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Enzo FRANZI is a young pastry chef who has a fantastic  experience and many certifications (Training course: Ice Cream, Chocolate, Confectionery, Pastry and special certification “Restaurant pastry chef). In march, the professionals reward his work and he received “Championnat de France du dessert” junior winner.  
After working with Romuald FASSENET (Meilleur Ouvrier de France 2004) at “Château du Mont Joly” (Michelin star) he currently works at Plaza Athénée.
He will cook his new signature dish during a demonstration at the Lab Intersuc Sunday 4th February 2018.

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