Kelly Paulme

In 2010, Kelly Paulme joins the kitchens of La Mirande, a Michelin-starred hotel-restaurant in Avignon, as an apprentice pastry chef. She begins her training under the direction of pastry chef Georges Lopez. She climbes the ladder and joins the Hotel de l'Europe, another Michelin-starred restaurant in Avignon, where she works as second pastry chef. 

In 2013, she leaves France for Oceania where she travels for four years. As pastry chef at the Astrolabe, a gourmet restaurant in Noumea, she develops her teaching skills by training several apprentices and assistants. She also takes advantage of a long period of work in the Australian bush to explore cooking meat over a wood fire, using techniques she learns from the Aborigines. 

On her return from Oceania, she becomes head pastry chef at the gastronomic restaurant La Bohème in the Cheshire aera in U.K, where she rediscovers the classics of French pastry. Unfortunately, a surgical accident handicaps her right arm, pushing her to reinvent her practice. 

Then she moves to Creuse, resumes her studies and opens a travelling canteen where she revisits now popular cooking, which she embellishes with flavors brought back from her travels. 

At the same time, she is enrolled in a Master's degree in English - Identity and Cultural Transfers and dedicates her thesis on conviviality.

In September and December 2023 she is staying at the Maison Française in Oxford to work with Keti Irubetagoyena on an interdisciplinary project that combines a reflection on convivial & theatrical spaces.