MEETING
with
The SARKARA 
, K2 PALACE *****,
COURCHEVEL – GROUP K2 COLLECTIONS
As a good balancing act, Sébastien Vauxion subtly combines products that would never normally meet, playing with textures and temperatures using fruits, vegetables, chocolate, cheeses and aromatic herbs.
In 2014, he joined the K2 Collections group to oversee the pastry of the hotel chain’s establishments, and three years later, Sarkara opened under the impetus of Jean-Alain Baccon, co-general manager of the K2 Collections group to respond to the fashion for chic and gourmet tea-time while wanting to get off the beaten track. Knowing how to select, vary tastes, textures, temperatures and colors, while paying homage to local products, is the mantra of the pastry chef who does not hesitate to travel the region in complicity with Pieter Riedijk, the starred chef of the Montgomery.
With Lafont, I find the framework of the historical professional garment, we do not start on unstructured things, exactly like in the kitchen.
On the planet Sarkara, which means “sugar fragment” in Sanskrit, we go on an adventure, guided by a unique pastry chef, a sort of unclassifiable performer in search of strong sensations who frees himself from the frontier between cooking and pastry-making. A high-flying culinary experience praised by the MICHELIN Guide. In 2018, Sebastien Vauxion is the first pastry chef in the world to be awarded a star by the Red Guide. One year later, he won his second star, placing him in the firmament of international pastry.
A family of bakers, parents market gardeners, Sébastien Vauxion’s signature draws its roots in his personal history. He became passionate about the pastry profession at a very early age and entered the École nationale supérieure de pâtisserie d’Yssingeaux where he specialized in restaurant desserts and pastry-confectionery. Training followed, notably at Peltier when Philippe Conticini became head of creation, then at Pierre Hermé, before joining Yannick Alléno’s brigade at Le Meurice where he took his first steps in haute gastronomy. Everything goes very fast as always with Sébastien Vauxion who has the appetite to learn. But the one who will mark him most strongly is Pierre Gagnaire, his mentor, with whom he will work for ten years.
Inscription Newsletter
Abonnez-vous à notre newsletter Lafont, qui contient nos nouveautés, les récits de nos dernières actualités et les meilleurs conseils pour vos vêtements de travail.
Newsletter subscription
Subscribe to our Lafont newsletter, which contains our latest news and the best tips for your workwear.
