Chef Biography
Jean-Marie Auboine was born in 1970 at Brive-la-Gaillarde, France and began his culinary career at age 15 attending Rene Casin Tulle, France in 1985 and then Quercy Perigord, Souillac, France in 1987, graduating in pastry arts in 1988. He apprenticed with Alain Ducasse as pastry chef de partie from 1989-1990, and then as pastry chef at Ducasse’s La Bastide de Gordes, France until 1992. He was the executive pastry chef at the Hotel Beau Rivage in Geneva, Switzerland until December 1996.
In 1997, Chef Jean-Marie was appointed executive pastry chef at Fernand Point’s La Pyramide in Vienne, France. In September 1998, the Great Chefs television team showed up to tape Chef Auboine for the Discovery Channel’s Great Chefs of the World television series. (Chef Auboine appears in episodes 189 and 199.) At the same time, he was attending École Nationale Superieure de Pâtisserie to receive a diploma for chocolate, sugar work, bread and pastries, which he received in 2000.
In 2003, and for the next five years, he lived in Mexico City as executive pastry chef for the Presidente Intercontinental Hotel. In 2008, he helped open the remodeled Fontainebleau Miami Beach Hotel as executive pastry chef, and in 2009, was Executive Pastry Chef and Master Chocolatier for the Bellagio Hotel in Las Vegas. He had found his home in Las Vegas, and in 2011, he opened his Jean-Marie Auboine Chocolatier shop on West Harmon Avenue in Las Vegas, where he remains today in 2016.
Recipes
Fresh Autumn Fruits Roasted in Tahitian Vanilla with Crunchy Tulip Cups
Serving: 4 Print Fresh Autumn Fruits Roasted in Tahitian Vanilla with Crunchy Tulip Cups By Great Chefs October 19, 2015 Crisp tulip cups made with powdered almonds hold a mixture of fruits which have been cooked and caramelized in light sugar caramel. The pan is deglazed with a lemon-water mixture and drizzled over the fruit […]
Chocolate Crunchy Cake
Serving: Makes fifteen 2-1/2-inch cakes Print Chocolate Crunchy Cake By Great Chefs October 15, 2015 Simply beautiful, these frozen praline mousse cakes combine a crunchy feuillantine base, praline mousse, and silky chocolate coating. The flavors, hazelnut, coffee, praline, and chocolate, combine perfectly. The Paradise Icing is the same used on the profiteroles at La Pyramide. […]