Pastry chef Chocolatier Léritaj mwen at Fort de France.
Started his career at Ferrandi School in Paris.
After having worked in the Pierre Hermé and Institut Paul Bocuse workshops, Fabrice Filin had the opportunity to work alongside talented Chefs Pastry chefs always looking for perfection.
His inspiration is fueled by travels, meetings, observations from his experiences in these renowned hotels and international restaurants.
Fabrice Filin is fascinated by the accuracy and the transmission of the gesture, the development of innovative techniques, production, the evolution of palettes of flavors: the close collusion with the producers in order to find and adapt the quality raw materials that will sublimate his creations.
With this experience, he decided to deepen his knowledge of his terroir and his heritage by imagining identity creations around the pastry and chocolate named Léritaj mwen (pastry located in the galleries of the shopping center Rond Point)