Great Chef Jean-Marie Auboine

Jean-Marie Auboine
Inter-Continental Presidente Mexico City
Mexico City, Mexico
taped at La Pyramide, Vienne, France
http://www.ichotelsgroup.com/h/d/ic/1/en/hotel/mexha?_requestid=497324

Jean-Marie Auboine, a native of France, says he was always curious about how different dishes were made. Now he knows very well. Auboine is at the top of his game in the pastry kitchen at La Pyramide. Auboine began his studies at the Lycee Technique Hotelier Quercy, ultimately obtaining his C.A.P. Patissier in 1988. Studying in succession at Fauchon Boutique Patisserie and Ecole Lenotre (studying sugar work), the Hotel de Paris in Monaco, and Ecole Nationale Superieure de Patisserie, as well as his professional positions at Hotel de Paris, Restaurant Alain Ducasse, and Restaurant Le Louis XV, Bastide de Gordes (which he helped open and which subsequently quickly earned its first star), he perfected his art. For a year, during his national service, Auboine was the chef for the office of Minister of Defense for France. In 1993 he worked at Hediard in Paris, and served as consultant for Hediard’s Asian properties. At Chateau de Mercues, a Relais & Chateaux place, he was chef patissier; the Chateau earned a Gold Key from Gault Millau, and a star from Guide Michelin.

In 1994 Auboine moved to the Hotel Bellecote in Courcheval, then in 1995 went to Switzerland as Chef Patissier at the Hotel Beau Rivage in Geneva, responsible for the hotel’s restaurants, banquets, and room service. He arrived at La Pyramide in 1997, where as Chef Patissier he again rule the pastry kitchen and set the standards. Onward, to the Hotel de Paris, and then to the Inter-Continental Presidente Mexico City, where his desserts crown the menu.