This master pastry chef began his career working at Pâtisserie Millet before moving on to stints at Hellegouarch and Pâtisserie Peltier.
By 1993, at the age of 30, he was awarded the distinction of Meilleur Ouvrier de France.
Chef Duchêne taught pastry arts at Le Cordon Bleu in Paris from 1991-2001. He currently teaches at Ecole Nationale Supérieure de la Pâtisserie, at Yssingeaux (Haute-Loire department).
The pastry shop on rue Wurtz was opened in 2001.
Chef Duchêne’s specialities include le carré chocolat, rich and luscious chocolate sponge layers with a dark chocolate cream, and l’équinoxe, composed of a coriander ganache, chocolate-lime mousse and chocolate dacquoise.
In addition to classic pastries, cakes and other desserts, he makes artisanal chocolates, macarons, breads and savoury dishes too.
2, rue Wurtz, 75013 Paris
Tel. +33 (0)1 45 65 00 77
Hours: Mon. to Sat. 7:30 a.m. to 8 p.m.
238, rue de la Convention, 75015 Paris
Tel. +33 (01 45 33 85 09
Hours: Wed. to Fri. 8:30 a.m. to 2 p.m. and 3 p.m. to 7 p.m.;
Sat. 8:30 a.m. to 7: 30 p.m.; Sun. 8 a.m. to 2 p.m.