Paris native Pierre Poulin worked in some of the city’s most prestigious kitchens before relocating to the Big Apple. It’s no surprise that he’s now the pastry chef at the city’s iconic Le Cirque, where he went directly after spending two years as the pastry chef at L’Absinthe Restaurant. Poulin attended culinary school at L’Ecole de Paris des Métiers de la Table, where he received degrees in pastry and cuisine; while a student, Poulin interned at the Michelin-starred Le Paris restaurant at the Hotel Lutetia.
Following culinary school, Poulin worked at three-star Michelin-rated Restaurant Taillevent under renowned Chef Michel Del Burgo. During his year there, he held the positions of pastry commis and pastry chef de partie. From there, Poulin served as pastry chef in some of the most distinguished, Michelin-rated kitchens in Paris, including L’Angle du Faubourg, and Pavillon Ledoyen, where he worked under Nicholas Gras and Hotel Scribe.
Looking to experience another of the world’s great gastronomic capital cities, Poulin traveled across the pond in September 2006 to New York City. And it wasn’t long before he landed a job as the pastry chef of L’Absinthe Restaurant on the Upper East Side. In November 2008, Poulin joined the ranks of chefs who’ve passed through Manhattan restaurant landmark Le Cirque. In the restaurant’s hallowed kitchen, Poulin enjoys experimenting with some of his favorite flavors to create unique desserts such as Pineapple Poached in Sauternes with Coconut, Cilantro and Passion Fruit and Chocolate Peppermint Parfait with Madagascar Chocolate Ganache.
When he’s not at Le Cirque, Poulin travels around town on his bicycle. He enjoys dining at the city’s various restaurants and vacationing in France to discover different areas of his homeland; we’re always glad, of course, when he returns to the States. In 2011 he took over from Jennifer Yee as the pastry chef at Aureole.