IN THE NEWS
Le Journal des Pâtissiers - Adrien Salavert, Discretion at the service of taste
- 13.35.2026
- Press
In this article from the Journal des Pâtissiers, published in January 2026, Gilbert Pytel profiles Adrien Salavert and his sincere and demanding pastry-making, rooted in the terroir of Saint-Émilion, where taste, memory, and attention to detail predominate.
"My purpose is to immerse people in their childhood memories.” – Adrien Salavert, Pastry Chef at Les Belles Perdrix restaurant.
Portrait - At 36, Adrien Salavert belongs to a generation of pastry chefs who quietly go about their work, convinced that the sincerity of a dessert is worth more than a thousand stories. Nothing in his career seems to have gone according to plan. For a long time, the young man dreamed of becoming a baker, was passionate about numbers, obtained a scientific high school diploma, then a technical degree and a bachelor's degree in human resources. A methodical, rational course of study—two adjectives he still claims—which would ultimately feed into his pastry-making. [...] A way of working that has had a profound influence on his style: refined, precise, clear desserts, where nothing is left to chance. [...] He enrolled in a retraining course for a CAP (vocational training certificate) in pastry at the INBP and met Sébastien Odet, a demanding trainer who instilled in him a taste for hard work, pushing himself, and mastery. He went on to obtain his CAP in chocolate and confectionery, sitting the exam as an independent candidate, then landed his first jobs: Les Airelles in Ambert, where he discovered chocolate, then the Intercontinental Bordeaux, where, in four years, he rose through the ranks to become sous-chef. [...] He further refined his skills with Stéphane Carrade at the Skiff Club, then at the demanding La Réserve palace in Paris[...].
A refined pastry inspired by the Saint-Emilion terroir - Since 2021, Adrien Salavert has been based at the top of the Saint-Émilion vineyard, in Troplong Mondot, where he runs the pastry kitchen of the Michelin-starred restaurant Les Belles Perdrix alongside head chef David Charrier. [...] With a small team—three pastry chefs and two apprentices—the chef handles every task, from homemade bread to pre-dessert, jams to sweet treats. Nine services a week, from Tuesday evening to Saturday evening, with the rest of his time spent traveling the roads of the Dordogne, meeting producers. “The quality of a product, however remarkable, only makes sense to me if I understand the approach of the person who created it,” he emphasizes. His style is immediately apparent on the plate: not too sweet, clean, rooted in the product, with a deliberate porosity between cuisine and pastry. Tomatoes, Jerusalem artichokes, nettles, herbs from the garden: these are all ingredients that, in his kitchen, slide seamlessly from savory dishes to desserts. The forms are also inspired by chefs, in a synergy that makes Les Belles Perdrix unique. [...] The chef claims a desire for simplicity: removing rather than adding, as Stéphane Carrade taught him. [...] “Pitting beauty against goodness makes no sense,” he insists. “Customers eat with their eyes first. It's up to us to then offer them real pleasure.” [...] Desserts are moving towards less sugar and more natural fiber, although the chef remains cautious: “It's all a question of balance.” [...]
A masterful career and future projects - Today, the pastry chef is focusing his energy on a clear goal: leading Les Belles Perdrix to a second Michelin star. He pursues this ambition with the same discretion that has characterized his career, relying on a precise understanding of the product, teamwork based on trust, and an increasingly assertive flavor profile. Recognition such as the Michelin Guide's “Passion Dessert” selections in 2020 and 2022 touched him—especially because they highlight the collective effort. [...] The heart of his profession lies elsewhere: in the emotion of a childhood memory, in the search for the right balance, in the desire to connect flavors to an intimate and shared memory. He defines his pastries as simple, refined, not too sweet, indulgent, and focused on the essential: giving pleasure. “My goal is to take people back to their childhood memories.” A seemingly modest ambition, but one that touches on the most sensitive area of taste: memory.
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