Franck HISS

Former LADURÉE Executive Chef and Robot Crème user

With a wealth of international experience, I have honed my pastry skills by working with icons such as Mr. Merveilleux and Ladurée. My career path took me to London, where I worked as a finishing supervisor at M. Merveilleux, and then as a pastry chef and sous chef at Ladurée. I then used my skills to open a branch of Ladurée in Riyadh, as well as a laboratory for Qatar Airways in Qatar, and then returned to London to become Executive Chef of 4 Ladurée boutiques. After an enriching experience in Argentina in a French bakery-pastry shop, I finally realized my dream of opening my own bakery in Larzac. The Robot Crème has allowed me to express my creativity and to create unique and tasty creations.

"The Robot Crème has become my go-to tool in the lab. It allows me to make all kinds of recipes with great precision and considerable time savings."

Frequency of use

The Robot Crème is used on a daily basis to prepare a wide variety of recipes, becoming a real additional pastry chef in his laboratory.

Favorite feature

His favorite feature is the half-load, which allows him to adjust the cooking or cooling depending on the amount put into the Robot Crème.

Little user tip

Franck Hiss recommends to know and master the settings of the machine to get the best out of it and to become its real partner in his laboratory.

Franck HISS and PVLAB

“The support offered by PVLAB is excellent. When we set up a machine around the world, we receive support, including videos. In addition, the recipes created especially for the machine are fantastic.”