Alexandre Mornet decided to enrol in a CAP Pastry diploma, and began his apprenticeship at the Fieu bakery in Brioude. It was here that he learned the ropes and became a BTM assistant. He then looked to specialise, taking a CAP in chocolate and an apprenticeship at the Guinet pastry and chocolate boutique in Brioude. Continuing his pastry education, he took special extra credits and then a BTM.

He jumped at the opportunity to work in a restaurant kitchen, spending two years working under Chef Philippe Stoque in Luxembourg. Next came a spell with Chef Jean-Luc Rabanel. He then began a new step in his career with Fanny Rey and Jonathan Wahid (France’s dessert champion in 2015).

A few months later, the opportunity to work with Chef Christophe Hay presented itself. After visiting La Maison d’à Côté in Montlivault and meeting Chef Hay, he was appointed Pastry Chef at the one-Michelin-star restaurant. In 2019, La Maison d’à Côté was awarded a second star.