Pablo Gicquel, Hotel de Crillon new pastry chef

Hotel de Crillon, A Rosewood Hotel, welcomes its new pastry chef, Pablo Gicquel. Only 28 years old, this young genius offers many creations that accompany you at anytime of the day. He draws his inspiration from French classics he reinterprets his own way. A true gourmet moment…

Hotel de Crillon, A Rosewood Hotel, welcomes a brand-new 28-year-old pastry chef named Pablo Gicquel.
Coming from the Basque Country, he has trained in Ploufragan hotel management school, in Côtes d’Armor. Then, he took the plunge alongside Philippe Bouvier and Meilleur Ouvrier de France [Best Craftsman of France] Laurent le Daniel who becomes his teacher and makes him aware of the beauty of working as a patissier.

This is how he finally flies the nest by working alongside Thierry Bamas elected World Champion of Frozen Desserts and Meilleur Ouvrier de France, Laurent Jeannin Le Bristol Paris pastry chef and Julien Alvared The Peninsula Paris Pastry Chef.
In 2017, he finally joins Hotel de Crillon team with Meilleur Ouvrier de France Jérôme Chaucesse.

Pablo Gicquel, nouveau chef pâtissier de l’Hôtel de CrillonPablo Gicquel, nouveau chef pâtissier de l’Hôtel de CrillonPablo Gicquel, nouveau chef pâtissier de l’Hôtel de CrillonPablo Gicquel, nouveau chef pâtissier de l’Hôtel de Crillon

 

The young chef who has several strings to his bow, has been working for several weeks on his own creations and makes sure they accompany as much as possible all day long. From breakfast to dinner, without forgetting teatime, he thinks about the flavors that could please you. To create his pastries, like a “Proust Madeleine”, he draws his inspiration from his childhood memories, smells as well as from the beauty of Hotel de Crillon.

Pablo Gicquel, nouveau chef pâtissier de l’Hôtel de CrillonPablo Gicquel, nouveau chef pâtissier de l’Hôtel de CrillonPablo Gicquel, nouveau chef pâtissier de l’Hôtel de CrillonPablo Gicquel, nouveau chef pâtissier de l’Hôtel de Crillon

L’Hématite

Choco-addicts can enjoy the L’Hématite Douceurs de chocolat and its gooey caramel heart of the Eclat Sablé noisette, with chocolate cream, milk chocolate whipped cream, praline for the Goûter des Ducs in 3 movements in the wonderful setting of the winter garden.
Let’s not forget about the “3-lemon pie”, or the “millefeuille with Tahiti & Tonka vanilla” at the Brasserie d’Aumont.
Or how about finishing a meal at L’Ecrin gastronomic restaurant in full glory with the “L’Arbre à Mignardises”.

Pablo Gicquel managed to get inspired by the place to create delicious, subtle pastries you will want to enjoy all day long at Hotel de Crillon.

Candice L.
Last updated on 24 April 2018

Practical information

Location

10 place Concorde
75008 Paris 8

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