Her career
Born into a family of restaurateurs, Virgilia Lebigre began her pastry- and chocolate-making apprenticeship at the Relais Desserts in Albi.
She then took part in a number of competitions, including the Championnat de France des Arts Gourmands, and won the Meilleurs Apprentis de France Chocolatier competition for the country’s best apprentice in 2013. She pursued her pastry-making qualification at the family restaurant.
In 2015, Virgilia joined chef Cédric Grolet’s team at Le Meurice in Paris, which proved to be a very rewarding period in her professional development.
In 2017, she continued to build her experience at Maison Caffet alongside Pascal Caffet (pastry chef and MOF), Mathieu Blandin (World Pastry Champion) and Alexandre Gyé-Jacquot (chocolatier and MOF). Conscientious and creative Virgilia worked as a sous-chef there and won the Gérard Barsé Trophy.
She then became manager of Michelin-starred chef Christopher Hache’s stores in Provence. Virgilia brings her ambition to share her passion to her new role as a pastry chef at L’École Valrhona.
