Say /lə.dis.sɛt/. Modern Pastry Design. Inspired by the art of French pastry, named for the 17th arrondissement in Paris. Le Dix-Sept uses organic, fair-trade and local Bay Area ingredients whenever possible to support other local businesses and provide our clients desserts they can feel good about indulging in.
WHO WE ARE
Based in San Francisco, Le Dix-Sept's pastry design is inspired by Paris and influenced by local Bay Area ingredients. Owners Michelle + Cyril both trained and worked for years in France.
Michelle's culinary experience includes studying and training in Paris at the renown Michelin starred houses of L'Angle du Faubourg, L'Atelier de Joël Robuchon and La Table de Joël Robuchon. Most recently, Michelle worked in cuisine and pastry at the Michelin star restaurant, Agape, located in the seventeenth arrondissement.
A native of France, Cyril's culinary career began at an early age, including winning the coveted Best Apprentice of Normandy at the age of 18. He moved on to working at the Michelin starred restaurants in both Normandy and Paris with years at Le Manoir du Lys, Le Meurice, L'Angle du Faubourg and ETC.Cyril continued his work experience in San Francisco includes Benu and most recently, Saison.
To place an individual or special event order, please contact us at info@LeDixSept.com.
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