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davidducamp.com

Accueil - David Ducamp | David Ducamp Itinéraire d'un chef pâtissier consultant passionné. David Ducamp exporte son savoir-faire et son expérience à travers le monde entier.

ITINERARY OF A PASSIONATE CHEF PASTRY. At the age of 17, David started his training with Gerard Mulot in Paris. Two years later he is working for Guy Savoy at Le Bistrot de l’etoile , then at the hotel Le Crillon next to Christophe Felder, he also works with Pôtel and Chabot During that time, David discovers the meaning and values of this career and his passion for pastry. Experience step by step. David attaches great importance to transmit his emotions thru his creations.

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Accueil - David Ducamp | David Ducamp Itinéraire d'un chef pâtissier consultant passionné. David Ducamp exporte son savoir-faire et son expérience à travers le monde entier. | davidducamp.com Reviews
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ITINERARY OF A PASSIONATE CHEF PASTRY. At the age of 17, David started his training with Gerard Mulot in Paris. Two years later he is working for Guy Savoy at Le Bistrot de l’etoile , then at the hotel Le Crillon next to Christophe Felder, he also works with Pôtel and Chabot During that time, David discovers the meaning and values of this career and his passion for pastry. Experience step by step. David attaches great importance to transmit his emotions thru his creations.
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2 compositions
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8 english
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Accueil - David Ducamp | David Ducamp Itinéraire d'un chef pâtissier consultant passionné. David Ducamp exporte son savoir-faire et son expérience à travers le monde entier. | davidducamp.com Reviews

https://davidducamp.com

ITINERARY OF A PASSIONATE CHEF PASTRY. At the age of 17, David started his training with Gerard Mulot in Paris. Two years later he is working for Guy Savoy at Le Bistrot de l’etoile , then at the hotel Le Crillon next to Christophe Felder, he also works with Pôtel and Chabot During that time, David discovers the meaning and values of this career and his passion for pastry. Experience step by step. David attaches great importance to transmit his emotions thru his creations.

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Accueil - David Ducamp | David Ducamp Itinéraire d'un chef pâtissier consultant passionné. David Ducamp exporte son savoir-faire et son expérience à travers le monde entier.

ITINERARY OF A PASSIONATE CHEF PASTRY. At the age of 17, David started his training with Gerard Mulot in Paris. Two years later he is working for Guy Savoy at Le Bistrot de l’etoile , then at the hotel Le Crillon next to Christophe Felder, he also works with Pôtel and Chabot During that time, David discovers the meaning and values of this career and his passion for pastry. Experience step by step. David attaches great importance to transmit his emotions thru his creations.

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