TEA TIME AT PARK HYATT
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
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.