Having honed his craft in some of France’s most prestigious establishments, from the kitchens of Guy Savoy at Monnaie de Paris to the snow-capped peaks of Cheval Blanc Courchevel and L’Alpaga in Megève, Charly Marc has built a career around the more demanding aspects of pastry.

Now Chef Pâtissier at Hôtel Chais Monnet & Spa, Marc chats to Supper about his favourite dishes, the childhood memories that continue to shape his creations, and what he is currently working on in Cognac.

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When did you first fall in love with cooking?

I fell in love with cooking quite early in life. Because of my parents’ work, I was looked after by a fantastic nanny who made cakes, and I would help her.

How would you describe your culinary style?

My culinary style is gourmet and modern, with a focus on low-sugar creations and always utilising local and seasonal products where possible. Childhood memories and lived experiences complete my vision.

What is your culinary vision for the menu at Hotel Chais Monnet & Spa?

My culinary vision is centred around local and seasonal products that complement the wider cuisine offered. My goal is to enhance the meal and ensure the experience ends on the best possible note.

Do you have a favourite dish on the menu?

When it comes to cooking, I love lobster. Being Breton, I had the chance to fish for and eat lobster a lot when I was younger. As far as pastry is concerned, I really like incorporating herbs and unusual flavours. Currently, for our strawberry dessert, I make a sorbet with four different herbs – verbena, mint, lemon thyme and rosemary – which refreshes the palate and really completes the dessert from a taste point of view.

What is the most important lesson you’ve learned during your career?

To never give up on the goal you have set and to keep moving forward despite the negative opinions that we all encounter at some point during our careers.

What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?

The current situation is complicated by international conflicts. The main challenge is to attract new customers, satisfy them and retain them. This requires daily work, being uncompromising in delivering results and return on investment, alongside excellent communication between employees and a well-established working environment.

Which chefs have inspired you?

I’ve been lucky enough to work for some incredible chefs who have inspired me a huge amount, particularly Matthieu Carlin, Pastry Chef at Hôtel de Crillon, and Desty Brami, Executive Pastry Chef at Château de Ferrières. Cédric Grolet, with his incredible success, and Benoit Chavret, with his creativity, also inspire me a lot.

What is your approach to sustainability in your cooking?

It’s natural for me, as I grew up with a mindset of sustainability. I prefer to work with locally sourced products and ingredients within their harvest seasons. I also like having direct contact with the producer. So naturally, sustainability is central to my daily life and how I operate.

What would you like your next project to be?

Currently, I’m working on the Yule Log in preparation for its unveiling at Chais Monnet. It’s a complex project but very motivating, as it allows me to tackle various challenges that help sharpen my skills. I’m really excited about it.

What is your favourite dish, and who cooks it?

I have lots of favourite dishes, but my wife knows how to make a wonderful paella.