Philippe Tayac is a pastry chef from Nice, trained in major international hotels. After honing his skills around the world, he opened his shop four years ago, where he offers pastries, viennoiseries, and savory products.
Located in the Carré d’Or, the pastry shop Philippe Tayac enjoys an excellent reputation. And for good reason, the showcase adorned with pastries, viennoiseries, chocolates, and savory dishes is a temptation for gourmets! Nice, Cannes, Cap 3000 shopping center… Pastry Chef Philippe Tayac is a rising gastronomic star on our Côte d’Azur!
An exemplary career in grand hotels for our young chef. With a CAP in Cuisine in hand, his passion for pastry led him to evolve at the Negresco, at L’Apogée de Courchevel, and at the Saint Régis in Bora Bora. At only 24 years old, his work, diligence, and determination earned him the position of Pastry Chef at Eden Rock and at Cheval Blanc St Barth; an honor and a success! Filled with ideas, Philippe Tayac “has fun” there by creating his own haute gastronomy pastries. A role that taught him precision, demand, and management.
From Nice, he took on the challenge of opening his own shop: for four years, the pastry shop Philippe Tayac has been a sound to hungry ears!
Pastries : Peanut Paris Brest, Lemon Meringue Tart, Gianduja Hazelnut Millefeuille, Hazelnut Chocolate Tart, Vanilla Flan… and seasonal pastries: Pistachio Raspberry Tart, Strawberry Shortcake…
Viennoiseries: Croissant, Chocolate Croissant, Raisin Swirl, Chocosuisse, NY Roll… and revisited viennoiseries…
Other Delicacies: cookies, cakes, chocolates, ice creams…
Savory: salmon avocado cheese bagel, vegetarian roll, focaccia…
Generous and light viennoiseries with crispy pastry layers. Innovative pastries, not too sweet, filled with love!
Philippe Tayac is at the helm of a lovely business with a team he is proud of, and a constant progression in gourmet creations.
Madagascar Vanilla, Valrhona Chocolate, Montaigu butter… research and testing for his creations: “finding the right mill for the best possible quality.” A sense of detail and aesthetics, his sweets captivate both the palate and the eye!
An Aside with Philippe Tayac
What do you wish to convey through your creations?
“To share the maximum pleasure, to savor sweets combining pleasure and nostalgia, to discover new flavors, to travel into exoticism… Demanding, I wish to create simple products that we push to the maximum with my team!”
Your pastry shop’s logo is a palm tree, what does it refer to?
“The Palm Tree refers to two things dear to me. My hometown and my Indonesian roots. As well as my enriching and unforgettable experiences in the Caribbean: working with new products and forgoing those usually used, immersing in a new culture… Travels that inspired me to create my latest pastry: Le Palmier. A true nod to Nice and the Caribbean: crunchy on the outside and soft on the inside. It combines a mango-lime confit, a soft biscuit, and a whipped ganache with Papua vanilla. A pride!”
What are your projects?
“We recently invested in a chocolate shop. We offer a range of chocolates with diverse tastes (dark, vanilla praline, mango lime, coconut…), textures, and shapes. To celebrate Easter, we present our collection ‘Easter on the Islands’: sun-kissed chocolate delights! A shop will soon open in Monaco; a project that demands a lot of investment and attention.”
Pâtisserie Philippe Tayac
Phone: 04 93 87 77 51.
Address: 15 rue du Maréchal Joffre – 06000 Nice
Opening: Monday to Saturday from 8:30 AM to 7 PM and Sunday from 8:30 AM to 1 PM.
