with Fa­bien Berteau, the best pas­try chef in the world Park Hy­att - 5, rue de la Paix - 75002, Paris, France Phone: 01 58 71 12 34

Cuisine | a&d - - News -

Fa­bien Berteau, win­ner of Gault & Mil­lau’s cov­eted «Best Pas­try Chef of the Year» award for 2015, has come to Park Hy­att Paris Vendôme and cre­ated one of the best tea time ex­pe­ri­ences in the whole of Paris. Join us while we de­code his recipes, sur­rounded by a swarm of de­li­cious fla­vors in the heart of a mod­ern, in­ti­mate palace. Fa­bien Berteau was born in Hyères, a small town in the South of France, and quickly rose to in­ter­na­tional culi­nary stardom. The 33-year-old spent his first six years in Ger­many, be­fore his par­ents de­cided to move back to France and open a hotel­restau­rant in Bur­gundy, one of the most fa­mous gas­tro­nomic ar­eas in the coun­try. Sur­rounded by a whole uni­verse of pas­try cook­ing, the young Fa­bien quickly be­came mys­ti­fied by the craft. Thus, fol­low­ing his ba­sic train­ing, he be­gan work­ing with some of the great­est con­tem­po­rary French chefs: Philippe Chapon, Guy Savoy, Fau­chon, Le Chabi­chou in Courchevel and Ladurée. Fa­bien man­aged to learn from and adopt their high stan­dards and started on a path to­wards reach­ing per­fec­tion in terms of sweet treats. In 2006, Fa­bien ar­rived at Park Hy­att Paris-Vendôme. He worked here for two years, dur­ing which the restau­rant was awarded with a Miche­lin Star. His col­lab­o­ra­tion with Park Hy­att ex­panded be­yond French bor­ders, as Fa­bien took the op­por­tu­nity to ex­port his skills to Syd­ney and In­dia. This ex­pe­ri­ence had a great in­flu­ence on Fa­bien’s culi­nary per­cep­tion. He be­came more and more able to in­cor­po­rate spices, co­conut and tea into his dishes, with the lat­ter be­ing used suc­cess­fully in a few trade­mark ganaches and creams. In 2014, the chef packed his backs and headed back to Paris, tak­ing his right­ful place along­side Chef Jean-François Rou­quette and be­com­ing the Pas­try Chef of the lux­ury ho­tel on Rue de la Paix. Here, he of­fers guests a unique Tea Time ex­pe­ri­ence that re­lies on cre­ative and care­fully con­structed desserts. Placed on dis­play in the ho­tel’s pa­tio, his desserts at­tract sweet tooths from all over the world. «I want our guests to re­mem­ber th­ese desserts. Al­though th­ese treats can be rather au­da­cious, the cus­tomer al­ways knows what he’s eat­ing. Ev­ery one of my cre­ations is based on my de­sire to trans­mit emo­tion us­ing beau­ti­ful tex­tures, co­her­ent desserts and bal­anced fla­vors», says the chef. Add to that the im­pec­ca­ble looks of his mas­ter­ful cre­ations, and the urge to re­turn to Park Hy­att Paris Vendôme grows greater with each dessert.

Julie Garnier-Sol­mona

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