The Hotel de Crillon, A Rosewood Hotel welcomes a brand new 28 year old pastry chef, named Pablo Gicquel .
Originally from the Basque country, he was trained at the hotel school of Ploufragan in the Côtes d'Armor.
He then took the plunge with Philippe Bouvier and then with the Meilleur Ouvrier de France Laurent le Daniel, who became his master and made him truly aware of the beauty of the pastry-making profession.
This is how he took off, working alongside Thierry Bamas, World Champion of Frozen Desserts & Meilleur Ouvrier de France, Laurent Jeannin Chef Pâtissier of the Bristol Paris and Julien Alvarez Chef Pâtissier of the Peninsula Paris.
He finally joined the team at theHôtel de Crillon in 2017 alongside Jérôme Chaucesse, Meilleur Ouvrier de France.
The young chef, who has several strings to his bow, has therefore been working for several weeks on his own creations and ensuring that they accompany you as well as possible throughout the day.
From breakfast to dinner, including snacks, he thinks about the sweets that would make you happy.
To do so, like Proust's madeleine, he is inspired by his childhood memories, smells, but also by the beauty of the place that is the Hotel de Crillon to create his pastries.
"L'Hématite"
Chocolate lovers can then taste L'Hématite Douceurs de chocolat and its flowing caramel heart or Eclat Sablé noisette, creamy chocolate, milk chocolate chantilly, praline at the time of the Goûter des Ducs En 3 temps in the magnificent winter garden.
But also a "3 lemon tart" or a "Tahitian vanilla & tonka millefeuille" at the Brasserie d'Aumont.
Or to finish a meal in the gastronomic restaurant l'Ecrin with the"Arbre à mignardises".
Pablo Gicquel has been inspired by the magnificence of the place to create delicious and subtle pastries that you can taste at any time of the day at the Hôtel de Crillon.
