Carl Marletti, former pastry chef of the Grand Hotel Intercontinental and its famous restaurant Café de la Paix near the Opera of Paris, opens his first shop at 51 rue Censier in the 5th in Paris.
A passionate of desserts was born.
Studying in the Hospitality School of Etiolles near Paris, preparing his two-year-vocational diploma in Pastry, Chocolate and Sugar candies, Carl Marletti finally dives into a univers which has been smiling at him from his grand-father’s bakery’s window.
Carl Marletti started as an intern at Lenôtre’s, then he joined Potel et Chabot in 1988 where he worked by Bernard Ercker’s side, who taught him all the basis of their profession, as well as Patrick de Champagnol from whom he learnt the art of decoration.
After many enlightning encounters, Carl Marletti entered the patisserie of the Grand Hotel Intercontinental of Paris in March 1992 by Christian Vautier’s side. Enthusiastic line cook, he quickly made his way up to be the head of a 23-preson team when Chef Vautier left. Assisted by Florence Leroy, Carl Marletti and his team were making daily 200 Millefeuilles while providing a high standing service for the Café de la Paix, different hotel’s departments such as the room service, the bar and restaurant “La Verrière”, and numberous daily banquets as well!
In the early 2005, he reinvented the most well-known Millefeuille (literally a thousand leaves) creating the Cinq-cents feuilles (literally five hundred leaves), designed by some fashion great names such as Agatha Ruiz de la Prada, Stella Cadente, Agnès.B Chantal Thomass… an instant success!
Through those years, he built and kept solid working relationship with his coworkers, especially Jean-Michel Coppens, director of Café de la Paix back then. So this is not a coincidence that the latter followed him in his adventure, taking in charge the management of his first shop in Paris…
In love with a pastry that combines savours and textures, crisp and moist (such as the millefeuille lightly caramelized and its smoothy vanilla cream, the rose cream and the pistachio cream religieuses…), Carl Marletti loves tasting the richness he finds when he travels and inspiring from people he meets. Visiting Madagasacar, looking for new inspirations in the United States and Japan, he likes to share his passion for sweet delights.
In his career, Carl Marletti has met some great names of French pastry, amongst whom Christophe Michalak who has become his mentor and a lifelong friend.
In harmony with his passion, he attaches great importance to the know-how and the passing on, always having in mind his first concern being a pastry chef: the customer, the need to satisfy those who are willing to pay to savour the best.
That is why in the late 2007, following this perspective, he opens his very first shop in an area said to be “de bouche” (meaning gourmet), in the heart of the 5th in Paris: a location full of life and shops where the Parisians flow, as the Bievre used to, searching for savours.
There is the soul of Paris and of the Mouffetard / Saint-Médard area.
This place, says Carl, is not a coincidence… it has to be here!