Chevalier du Mérite Agricole and Gault & Millau Pastry Chef of the Year, crafting decadent dessert
experiences in Melbourne
Chevalier du Mérite Agricole and Gault & Millau Pastry Chef of the Year, crafting decadent dessert
experiences in Melbourne
Chef Pierrick Boyer, is a renowned French-Australian pastry chef and the founder of Reverie Cafe in Prahran. Pierrick, internationally recognised as a Master of Desserts, has received numerous awards, including the Gault & Millau Pastry Chef of the Year 2017, Chevalier du Mérite Agricole (2024), and recognition for the most creative and original dessert in European and US competitions.
His career includes collaborations with Alain Ducasse, Christophe Michalak, Pierre Marcolini, and Stéphane Leroux (MOF), all leaders in the global pastry and culinary field.
As a proud RSPCA Victoria Ambassador, he continues to promote animal welfare alongside Jack Russells, Lelemu, and Kekoa while representing the pastry industry at international events in Singapore, Japan, Malaysia, Indonesia, and Hong Kong.
Opened in 2018, this Prahran establishment reflects Pierrick Boyer’s passion for creating beautiful desserts. It is a gastronomic sanctuary that serves sophisticated brunch in Melbourne, along with a variety of beautiful French pastries in Prahran and Doncaster.
With signature dishes like berry brownie, passion brownie, and lemon tart, Reverie has established a stellar reputation as one of Melbourne's best dessert spots, making it a must-see for a fine cafe and dessert experience.
Gault & Millau Pastry Chef of the Year 2017
Chevalier Du Merite Agricole 2024 (French OAM)
RSPCA Victoria Ambassador
Experience hands-on workshops with the chef at Reverie Café Prahran. Tap into the expert techniques from a celebrated French Australian pastry chef, perfect for all skill levels.
Follow @pierrickboyer on Instagram
