Meeting Gaëtan Fiard, Pastry Chef at InterContinental Bordeaux - Le Grand Hôtel

In a few words, who are you and what is your background?

I come from the Lyon region and took my first steps in pastry in a shop, while participating in numerous competitions. I was lucky enough to win several awards, including the 2nd European Prize at the Challenge in Belfort in 2011, a Special Junior Prize at the European Sugar Art Trophy at SIRHA in 2009, and 3rd place at the Sugar Art competition at the Bourg-en-Bresse Biennale in 2008.

I then left the Beaujolais hills to discover luxury hospitality at the Fouquet's in Paris, where I was trained by the MOF Jean-Yves Leuranguer. Arriving as a demi-chef de partie, I climbed the ranks to become sous-chef of the hotel's Michelin-starred restaurant. A competitor at heart, I took on an international challenge by participating in the World Sugar Arts Championship in 2014, a victory that marked a turning point in my career.

Two years later, I landed my first Head Pastry Chef position and went to the Four Seasons Grand-Hôtel du Cap-Ferrat, before returning to Paris for the reopening of the Lutetia. I then continued my journey in Provence at the Terre Blanche Resort, before finally settling in the Southwest.

Since January 2023, I have been Executive Pastry Chef at the InterContinental Bordeaux – Le Grand Hôtel. I oversee all the sweet creations of the establishment: the gourmet restaurant, the brasserie, banquets, and room service. Since July, I am also in charge of the tea-pastry salon Le Boudoir de Léa, a refined venue where I offer light dining and sweet creations.

What is your very first pastry memory?

My very first pastry memory dates back to childhood and is linked to my family. I can still picture the raspberry tart prepared by my uncle, who was a baker. This tart, with its simplicity and straightforward flavor, was one of my first sweet emotions. The one that marked me the most is my mother's chocolate cake, with its unique flavors. These flavors, those of childhood and love, fueled my desire to tell stories through my own pastries.

What changed for you after winning the World Sugar Arts Championship title?

Becoming the World Sugar Arts Champion was a turning point both personally and professionally. This title opened incredible doors: career opportunities, key encounters, collaborations I never imagined. It also allowed me to travel and discover other cultures, other approaches to pastry, and new techniques.

But beyond these great opportunities, the World Champion status demands even greater rigor and a higher level of self-exigence. It helped me grow, gain confidence, and advance faster.

Your signature creation you are most proud of?

My baba at the two-Michelin-starred restaurant Le Pressoir d'Argent Gordon Ramsay has become one of my signature desserts. It is a dessert I love to work on because it constantly evolves: I revisit it with the seasons, seasonal products, local inspirations. It represents what I love in pastry: respecting a tradition while adding my personal touch and creativity.

Your secret ingredient or foolproof tip for a dessert that always succeeds?

I don't really have a secret ingredient, as each recipe is unique. What really matters is passion, creativity, and above all, balance between each flavor. Finding that balance makes all the difference and elevates a dessert without overdoing the sugar.

What is your daily source of inspiration?

My sources of inspiration are very varied: I draw from restaurants I try, flavors I discover, but also discussions with other professionals. My travels are also a great source of inspiration: each culture brings new ideas. Of course, I also check social media to stay connected to trends while bringing my own vision.

The pastry that makes you melt for sure?

The pastry that makes me melt for sure is French toast with vanilla ice cream. It's simple and comforting, a real childhood memory I can never resist!

The pastry chef you admire the most?

I greatly admire the work of Claire Heitzler. She is a very complete pastry chef who combines precise flavors and visual elegance with impressive technical mastery.

The secrets of an "exceptional" viennoiserie

For a viennoiserie to truly succeed, you must first take the time: use good flour, good touring butter, and show a lot of patience. These details make the difference and allow for a viennoiserie where crispiness, softness, and flavor marry perfectly. If I had to keep just one to enjoy every morning, it would undoubtedly be the Swiss bun.

Your favorite neighborhood in Bordeaux and a favorite spot?

My favorite neighborhood in Bordeaux is without a doubt around the Jardin Public. I love strolling there, especially with my dog; it's a peaceful and pleasant spot in the heart of the city. For a little treat, I have a real crush on Vanille Lina, where the flan is simply excellent.

An exciting project for the end of the year?

For the end of the year, I want to present you the 2025 Christmas Yule Log "Enchanted Fir Tree", designed to transport young and old into the magic of the holidays. This creation is a perfect balance:

• A crumble crunch,
• A soft chocolate sponge cake,
• A roasted vanilla cream,
• A smooth vanilla caramel,
• A 66% chocolate mousse.

It is available for sale on the InterContinental Bordeaux – Le Grand Hôtel website: Order.

Places to taste his creations:

• Le Boudoir de Léa
• Le Pressoir d'Argent
• Le Bordeaux & its legendary Sunday Brunch
• Le Bar l'Orangerie

Upcoming events calendar

• Christmas Entremets Workshop: December 13, 2025. Learn to create your revisited rolled yule log at Le Boudoir de Léa. Book here.
• Candlelight Concerts: December 19 and 20 at the Grand Hôtel de Bordeaux. Tributes to Adele, Edith Piaf, and Joe Hisaishi. Book here.
• "Cabane Tchanquée" Yule Log: Limited re-edition celebrating the Arcachon Basin, blending chocolate and citrus. Order here.
• Wizards' Banquet: February 20 and 21, 2026. A unique immersive dinner on the 9 3/4 floor. Book here.

Want to discover our recommendations regularly? Subscribe to our newsletter to receive every month the latest trends on luxury real estate and the art of living in the Bordeaux region. Our the BARNES Bordeaux agencies will also inform you of the latest exceptional properties for sale in the area.