Quentin Weibel began his career as an apprentice at Domaine Les Crayères, where he learned the fundamentals of the trade. After working at La Réserve Ramatuelle, he returned to Reims to join L’Assiette Champenoise, before landing his first position as pastry chef at Le Grand Cerf. A few years later, Chef Benjamin Andreux entrusted him with the management of the pastry kitchen at Le Millénaire, where he continues to work today.

At Le Millénaire, which has held a Michelin star since 2025, Quentin Weibel creates pastries deeply inspired by fruit, the true thread running through his work and creativity. His philosophy is rooted in the pursuit of a subtle balance: precise, not-too-sweet desserts where each ingredient finds its perfect place. Passionate about playing with textures, temperatures, and unexpected combinations, he creates desserts that surprise while remaining clear, elegant, and indulgent.