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Florent Margaillan

The pastry chef of the legendary La Chèvre d’Or luxury hotel and its two-Michelin-starred restaurant on the French Riviera.

Two-day program in Budapest

10th-11th of November, 2026

What will you learn in 2 days?​​

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  • Chocolate & Cardamom Tartlet

  • Pistachio & Orange Blossom Crisp

  • Intensely Vanilla Flower

  • Mango & Coconut Daisy

  • Lemon Tartlet

  • Mont Blanc with Chestnut & Blackcurrant

  • Apple Tarte Tatin Travel Cake

  • Chocolate & Hazelnut Travel Cake

Information​

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Date: from 10 to 11 november  2026

Hours: 9:00 - 18:00​​

Masterclass Level: Intermediate​

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Address: Magyar Cukrász Ipartestület

1185 Budapest, Üllői út 674. - Hungary​​​​

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Full price​​: 210.000HUF + 27% VAT = 266.700HUF​

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The early bird discounted fee is HUF 195,000 + 27% VAT and is valid until October 12, 2026.

This rate applies only if the full amount is paid in a single payment at the time of registration.

What does the price include?​

  • Detailed recipe book and dossier.

  • Simultaneous translation from French to Hungarian.

  • Coffee, water & light lunch.

  • Certificate of participation signed by Florent Margaillan.

  • Photos with Florent.

  • Tasting and take-home bread & pastry collection!

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Florent Margaillan - @florentmargaillan

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„Curiosity, high standards and respect for ingredients have been defining values throughout my career.”

Florent Margaillan’s career is marked by prestigious professional achievements and experience gained alongside some of the most celebrated names in French gastronomy. In 2010, he was crowned French Dessert Champion, and two years later he took third place at the prestigious international Mondial des Arts Sucrés competition. In 2015, he reached the finals of the Meilleurs Ouvriers de France competition in the pastry and confectionery category.

His professional journey has taken him through some of the most iconic destinations in French pastry and international luxury gastronomy. In Paris, he worked in the kitchens of the Ritz and Four Seasons George V, before continuing his career at the renowned L’Apogée restaurant in Courchevel. Most recently, he worked at the Royal Mansour in Marrakech under the guidance of chef Yannick Alléno, further enriching the expertise and culinary perspective that have become hallmarks of his work.

Combining technical precision, refined taste and a creative vision, Florent Margaillan has established himself as a distinctive figure in French pastry. For the past three years, he has been Executive Pastry Chef at the legendary La Chèvre d’Or on the French Riviera, where he is also responsible for the dessert menu of the hotel’s two-Michelin-starred restaurant.

“For me, pastry today should above all be about flavour. Technical expertise is essential, but it should always serve emotion and the ingredients,” says Florent. “I enjoy working with seasonal ingredients and bringing out the character of citrus fruits, herbs, fruit and Mediterranean flavours, while focusing on balance rather than visual effects for their own sake.”

We are very proud that Florent Margaillan has accepted our invitation and will share his knowledge, experience and inspiration with members of the Hungarian pastry community at our masterclass in Budapest.

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