HoteliersGuild's Premier Virtual Gourmet Event | EXTRAVAGANZAculinaire | Volume III

Extravaganza

CulinaireVol III

MAÎTRES PÂTISSIERSGet-together

premiervirtualgourmetFestival

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D MAÎTRES PÂTISSIERS y extraordinaires

MAÎTRE PÂTISSIER ANTONIO BACHOUR

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Villa Padierna Palace Hotel

since 2000

Couture Hospitality Concept

delMango | Bali

HOTELIERSGUILD

PASSION FOR SUSTAINABLE RETREATS

Private Society for Luxury Hoteliers AFFILIATION BY INVITATION ONLY

To the rich and caviar is the food

Viewed more cl is just food out

losely, it of a tin .

HOTELIERSGUILD

d famous, d of the gods .

Dear Friends & Co!eagues , Our HoteliersGuild EXTRAVGANZAculinaire is rounding up it’s gourmet safari with this Volume III, the special edition for Pastry Chefs.

During the preparation of this event over the past weeks, it became pretty clear to me that our business will take a very long time to get back to 'normal' once we are able to safely reopen. There will likely be a new normal where we need to get much more creative to find opportunities outside of our four walls to provide ‘guest experience’ in our restaurants and bars. Our own virtual event showed that there is so much untapped ‘virtual potential and space for both, virtual experiences as well as the in-person hospitality. Takeouts and curbside pickups have become natural, as have virtual cooking demonstrations and classes.

So let’s think how we can push these ideas further? For example, can we create a virtual restaurant concept that can be a partner business to our traditional concepts? Restaurateurs have to serve and take care of other people. But it this cannot be done in-person, one has to figure out other ways and means.

Recovery will obviously be a challenge for all restaurants, both large and small. And the rebound will surely not happen overnight - most likely, not until a vaccine or medical advances allow for tools to adequately address this health crisis! So now that finally hotels

and restaurants will soon be open again, which will look best in the foreseeable future?

Many of us fear that our country’s famed cafe and restaurant culture is, in fact, in danger of “dying” if they weren’t allowed to function as normal. The general sentiment about restaurants, in fact, is very bleak as quite some operators and owners are simply fighting to survive. And travellers and hotel guests are expected to be drawn to the countryside, local lakes, i.e. in Europe to the mountains in Austria, Bavaria, Switzerland and France, to the Baltic and North Seas… and nature - away from crowds of people who pose a potential health hazard to individuals.

But will there be enough beds in rural and "classic" holiday regions, especially in the middle segment. Most probably the winners will be those who respond quickly to changes in the market and can adapt flexibly to demand. It may well be particularly difficult for the luxury segments in the big metropolis such as Paris, Madrid, Vienna or Berlin, which normally depend of foreign travellers.

One realisation seems certain, however: The only thing constant in our industry is change.

Stay heal"y & confident ! warm regards

Frank

fmp.hoteliersguild@me.com | CoutureHospitalityConcept

We are living through unsettling times. As we deal with the challenges of a changed world we can care for our friends and families and members of our communities by cooking and eating together. Food joins people - it soothes and reassures. Now is a time to gather around the table and to share joy. It’s part of our DNA as cooks. We can’t wait to welcome guests back into our restaurant and our kitchen.

Elena Arzak

THANK YOU! Our HoteliersGuild Virtual Gourmet Voyage around the globe comes to an end. For me it has been both, a great pleasure and honour to take part, and I can only hope that we have succeeded in bringing some perspective and joy to our colleagues and the many followers of this event in these difficult times.

Now we are getting ready for the ‘new normal’ and I take this opportunity to again thank all the contributors for their gracious participation. And I wish all of us continued resilience and strength to swiftly adapt, to become even stronger, and to continue to provide service experiences that make a difference for our guests!

Ambassador | Chefs Chapter

itmustbeNOW.com applauds the joint efforts of Hoteliers Guild and the EXTRAVAGANZA virtual culinary event, a spectacular show of solidarity and heart to support talented and extraordinary chefs in the hotel industry.

Thank you Frank!

Onno Poortier | Chairman & CEO

HI Frank – glad you like the photos – they did an awesome job and Chef travelled to WILD just to do the photo shoot as the property is currently closed so you have a world exclusive on this and we won’t post them on social until after you have published.

The series you are doing is amazing and I’m so glad you are feeling the love from us all. Great re the VIII for patissiers – you rock. Take care – best regards, Lee Owner | Dynamic PR for Bill BensleyCollection - ShintaMani

I am deeply honoured to be on the panel of HoteliersGuild, a platform for like-minded hospitality professionals, who believe in creating Meaningful experiences and lifting local communities, maintaining positive social and environmental impact.

We all need to stay curious and be architects of humanity & sustainable initiatives to protect our beautiful world for our beautiful generations to come.

Congratulation & Thank you Frank for making HoteliersGuild a force for good.

Nitesh Pandey

Senior Vice President | Tamasa SALT

Frank, i am not saying this often, but this is just fantastic ! What a compilation !!

Congratulation. In the light of what is happening now, you are the light at the end of the tunnel!

Michel Mein

CEO | seventhart

Dear F

Thank you for your m on me to participate endeavor. In additio extending a 4 nights c the Peninsula Hongko as a small contribution to utilize for mem

Copying on this email you have also met whe Shanghai in coordinati the sponsored accom

Cecilia – please ensure with all the nece

With my best wishe Hotelier

Warm Jos

Managing D Dear Frank, I'm very pleased to take part in your amazing project! , Your E-book is fantastic , now we are still closed but I hope to open very soon, is so boring for me stay without my guests, I would like have you here when possible to enjoy my cuisine and hospitality!

I hope you enjoy my suggestions , if you need something else please let me know!

Silvia Baracchi Relais&Chateaux Hotel Il

Dear Frank,

AREA MANAGE Wow wow wow!!!

Extravaganza looks amazing!

Thanks

Dear Frank, Raymond Wong I am delighted and honored to be part HeadChef Seafire’s | Atlantis the globe and the world of luxury hotel under the challenging and unpreceden will light a glimmer of joy in many hea proudly supported by myself and Regen looking forward to coming out of this c before.

Kai Dieckmann General Manager Regent Porto Montenegro

Frank,

message. You can count on this most worthy on to this, I am also complimentary stay at ong to HoteliersGuild, n for the organization mbers or patrons.

l is Cecilia Lui, whom en we had our lunch in ing this endeavour and mmodation voucher.

that we provide Frank essary support.

es to all members of rsGuild !

m regards seph

Joseph Chong Director | PENINSULA HONGKONG ER GREATER CHINA

of this high-profile network spanning liers. This is a most worthy cause nted conditions which I am convinced arts. Frank, this initiative will be nt Porto Montenegro and I am truly crisis more united and stronger than

Dear Frank,

THANK YOU for your support!

I think ExtravaganzaCulinaire is of exceptional content and quality and visually stunning.

Thank you on behalf of Chef Mam and all of us. And we indeed gratefully accept the invitation for Bangkok.

Dear Frank, Warm regards Hope all is well. We immensely Anne enjoyed the article and our chefs Anne Arrowsmith who were featured are very grateful General Manager to you and your HoteliersGuild.

137 Hotels&Resorts | Bangkok Thank you again for including us on your Shanghai edition and look forward to the next time.

Kind wishes, Despite the current situation HoteliersGuild, led by Jisoo Frank M. Pfaller, has relentlessly continued to Jisoo Chon, General Manager, promote this incredible culinary initiative. Nothing Peninsula Hotel | Shanghai will stop a group of passionate hoteliers celebrate gastronomy, creativity and art behind the craftsmanship of our Chefs.

This event will be the first of many that HoteliersGuilds is planning to support the people behind the experience many guests the world over enjoy when visiting hotels and restaurants in luxury destinations.

Rocco Bova GM | Chablé Resort | Mexico

Grazie Frank!

The panel of HoteliersGuild is a great opportunity for our hospitality business to reflect on a few “postcorona questions”.

Are we philanthropic? Are we more cautious with things, people and ourselves? Are we measuring time in a new manner? Are we closer to the sense of life?

Un caro saluto!

Matteo Thun

CEO | MatteoThun & Partners

Extra

G a n z aculinaire VOLUME II

cu

v

THE ART OF SWEET SEDUCTIONS

Chefs Pâtissiers Extraordinaires

VOLUME III

Hôtel Plaza Athénée | Paris

Jessica

Chef Pâtissier

JessicaPréalpato “I was still a traditional pastry chef when I arrived here” Jessica Préalpato, Pastry Chef

is the head pastry chef at Alain

Ducasse au Plaza Athénée, has been named the World’s Best Pastry Chef 2019.

“Emotion,” “rock n’ roll”—these words come immediately to Jessica’s Préalpato’s lips when asked to describe the events of the past several months. The creative force behind the desserts of the restaurant Alain Ducasse au Plaza Athénée (ADPA) is just 33 years old, and has landed in the ranks among pastry pros including Pierre Hermé and Cédric Grolet.

The challenge of this baker’s daughter from a village in southwest France was to stir up the codes of classic French pastry in line with chef Alain Ducasse’s concept of “naturalité.”

Introduced in 2014 at the restaurant ADPA, naturalité was a new approach, revolutionary for the restaurant of a Palace hotel, conceived around a natural trilogy almost exclusively limited to fish, vegetables and grains. Far from a commercial gimmick, the new menu was meant not only to be healthy, but to take into account and sustain the planet’s resources.

a c i s e J ‘

PHILOSOPHY & Background “I’m a very bad example of a pastry chef at home – I don’t have a pastry robot or fancy equipment. When I make desserts, I keep them pretty basic… French toast, pancakes, clafoutis or desserts based on fruit and pesto, all very simple and fast. I would just tell people to select their fruits and eat them perfectly ripe and at room temperature! Their taste will be changed. ”

JessicaPréalpato

Jessica joined the Ducasse team in November 2015 with the mission to develop, in cooperation with the ADPA head chef de cuisine Romain Meder, desserts for the Plaza’s threeMICHELIN-starred restaurant. Goodbye excess sugar, crèmes, mousses, alcohol and all the decorative frills of classic French pastry; enter a focus on the essential nature of the raw materials, fruits of the season at their ripest, with a good measure of bitterness and acidity from herbs and greens, elements generally missing in classic pastries. Desseralité—a contraction of dessert and naturalité meant to refer to the sweet side of the concept—was born, with creations including surprising and often a little odd combinations such as figs and green coffee (unroasted coffee beans); lemons from the Riviera with kombu seaweed and a pistou of tarragon; rhubarb with buttermilk ice cream and licorice; and nettles with strawberries. These and other audacious recipes are featured in Jessica’s cookbook, Desseralité (Ducasse Editions), beautifully illustrated with artistic color photos.

Shifting gears to synchronize with Alain Ducasse’s natural approach wasn’t always easy: the first dessert she proposed was categorically rejected by Ducasse, to the tearful dismay of the new recruit.

“Now, when I create a new dessert, I make the first version without any sugar,” explains the chef. “For example our rhubarb dessert has no sugar at all.”

Reducing sugar is not the only goal of desseralité, which adds a new savor to the meal’s finale, but it is an important element of the movement, which Jessica sees being taken up by numerous other pastry chefs.

Source: MichelinGuide

Te#ing chanvre agrumes

granité d extraction rhubarbe, pe#o de feui!es de

targe$es, rhubarbe pochées aux racines de régli%es

condiment aux bourgeons de sapin, sorbet sapin et pin, fraises a%aisonnĂŠes.

Pommes de Lizac, glace maïs brûlé

duck civet meatball

How do you create a dish and what influences can we see on your menu?

As my pastry is very “cooked”, I am lucky to be able to work as cooks do. As a result, we weigh little, make all our condiments while tasting… We adapt our preparations to according to the product’s sugar, its acidity, its bitterness… I am rigorous about the choice of products but less so about presentation, which comes last.

With so many French recipes to master, why is it important for you to innovate and create?

During my first years of studying pastry I learned the basics and the techniques, and I often worked with the same flavours and revisited classics‌ And the weighing used to bore me a little! These days, I stick to the kitchen of Romain Meder and the pastry of naturalness, which allows me to discover new products and realise new flavour combinations. I can also use a lot of cooking and baking techniques. I like to innovate and create.

With so many French recipes to master, why is it important for you to innovate and create?

During my first years of studying pastry I learned the basics and the techniques, and I often worked with the same flavours and revisited classics‌ And the weighing used to bore me a little! These days, I stick to the kitchen of Romain Meder and the pastry of naturalness, which allows me to discover new products and realise new flavour combinations. I can also use a lot of cooking and baking techniques. I like to innovate and create.

What inspires you when creating a dish?

The inspiration for my desserts is diverse. It can come from a supplier who offers us a new product or a new variety of fruit. It can come from an interesting taste and we imagine the marriage of flavours that we could do. It comes from an idea from my pastry team or from my chefs. We must not put up barriers, and instead constantly say “why not?�

Hôtel Plaza Athénée

Antonio Bachour | Miami

Antonio

Chef Pâtissier

AntonioBachour “One woman, she walked in and looked around and then smiled and said, ‘Wow. When I make it to heaven, this is exactly what I want to see!”

Antonio Bachour, Pastry Entrepreneur

Antonio grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. He dedicated his first few years honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar. In search for a better place to continue growing professionally, 2001 found Bachour States-bound, in Miami Beach, as executive pastry chef at Talula. Pretty soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York and Miami.

In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel. Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants. In April 2011 Bachour trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona and that same year he was selected as one of the “Top 10 Pastry Chefs” in America plus was finalist in the 2011 International Chef Congress Pastry Competition.

o i n o t n A‘

Pistachio Petit Gateau Recipe Pistachio Crunchy base 180 g Cornflake 60 g ground pistachio 265 g opalys white chocolate Melted Combine cornflakes and ground pistachio.

Temper the white chocolate and pour over the dry mixture. Gently fold the mixture to thoroughly coat with the chocolate. Spread mixture Between two plastic sheet , freeze it and cut in 4 cm round .

Cherry Confit 300 g cherry puree 40 g sugar 5 g pectin NH 10g lemon juice Heat puree to 30C and add the sugar pectin mix. Bring to boil for 1 minutes .

Pour evenly into 20 ml molds. Freeze until ready for use.

Green Glaze 18 g silver gelatin sheet 125 g water 225 g granulated sugar (US) 225 g glucose syrup 225 g Ivoire white chocolate 160 g condensed milk 90 g Absolut cristal nappage 2 g Green 3g yellow food color Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring water, sugar and glucose to a boil 103c and stir in the drained gelatin. Pour the hot mixture onto the chocolate and emulsify. With a hand blender, mix the condensed milk and neutral glaze, adding green food color. The glaze will be ready when it reaches 35ยบC / 95ยบF. Pistachio

Ivoire White Chocolate Mousse 13 g silver gelatin sheets 125 g whole milk 125 g cream 75 g pistachio paste 405 g ivoire white chocolate, 35%, chopped, semi melted 375 g whipped Cream soft peak.

Bring milk to boil. Stir in gelatin to dissolve. In a bowl, place the chocolate and pistachio paste, and pour over the hot milk whisking until smooth. Cool to 35ยบC / 95ยบF before folding in whipped cream.

Assembly 1. Build the petit gateau upside down in the following order: pipe mousse in the mold , place the confit and place more mousse and close with crunchy pistachio. Keep in the freezer. Glaze the frozen Petit Gateau

“

This is one of my favorite recipe and easy to make , key lime tart .. Is Spring and we love color and flowers.... happy Day !!!

my new Valrhona Almond Inspir&ion Apricot Entremet

Love mango and Pa

%ion fruit and "is tart make me happy!

Granny Smi" Apple De%ert

my new Valrhona Almond Inspir&ion Apricot Entremet

This recipe is an Olive Oil Cake, very moist and delicious cake for afternoon tea, for breakfast or snack anytime !! I love eating with berries .....

Olive Oil Cake 200 G Eggs 200 G Olive Oil 140 G Sugar 245 G All-Purpose Flour

6 G Baking Powder Whip The Eggs With The Sugar To Double In Volume, Add The Oil Little By Little, Follow The Flour With The Baking Powder. Leave The Cake To Rest For A Few Hours. Pour In Half-Baking Sheet Linen With Parchment Paper. Bake 175C For 15-18 Minutes. Let Cool It Down And Cut In Rectangle Shape. Decorate With Berries

“

When I teach these classes, I always want to do something that has a real ‘wow factor.

Melissa Coppel CHOCOLATIER | Las Vegas

Melissa

Chef Pâtissier

“This profession has given me so much joy for me it’s really about giving back and growing together, which brings meaning to my life” Melissa Coppel CHOCOLATIER

MelissaCoppel World-renowned Chocolatier, Melissa Coppel, left her home in Cali, Colombia to study pastry in Argentina before moving to Chicago to attend The French Pastry School in 2006. One of the few women at the top of her field, Coppel worked at Joel Robuchon at the Mansion, a three-star Michelin restaurant and ran the pastry kitchen at L’Atelier de Joel Robuchon in Las Vegas.

She later mastered her talent with chocolate at casinos like Caesars Palace and the Bellagio, where she exclusively focused on chocolate.

She co-founded a wholesale chocolate company in Las Vegas before starting her own school in 2016..

a s i l e M ‘

“ For the look, I see the ideas in my head, and from there I let myself go. The flavors? Traveling, food, childhood; combining the extremes, like something clean and acidic like yuzu or lime would go very well with something creamy and rich like yogurt or caramel. Something silky and sweet will be amazing with something crunchy and tangy. I have to confess that I am totally obsessed with finding the right balance between the elements inside my bonbons, much more than I am with the outside. Unfortunately, we live in a world right now where the only focus is the look.

Who cares what is inside anymore? It seems like a constant competition about how many tricks and techniques you can showcase to impress with your skills, so the pictures have more reach, more likes, which means more followers? Very sad, indeed.

“ What inspires your designs and flavor combinations?

A beautiful combinati! of Matcha ! green tea, ca"is and lem!.

Flavors to homage Japan, a country very c$se to my heart

A creati! inspired by the beautiful flavors of Japan: Matcha Zephyr 34% Ganache | Raspberry and " Marzipan

Violeta | Ca"is | Zephyr 34% | Chocolate B!b!

A rea%y nice technique featured in this Lime | Keffir Chocolate B!b! I made for Cacao Barry | The dried Keffir Lime Leaves were made into a powder and then mixed with tempered Zephyr 34% White Chocolate. Then used to c$se the B!b!s.

A creamy Yogurt Vani%a Ganache with Fruits of the Forest Crunch

“

Now I am making one inspired by one of my favorite Italian pasta dishes:

Cacio e Pepe. It is a ganache that combines Parmigiano Reggiano with lots of freshly ground black pepper and Zephyr Caramel, really amazing!

“

What’s your most unusual chocolate, and what inspired it?

Pecan Tart

MELISSACOPPEL

CODA Dessert Dining & Bar | Berlin

RENÉ

Chef Pâtissier

RenÉ Frank Diners are taken through an odyssey of flavors, from the very first to the very last course. We don’t offer the classic sweet desserts such as chocolate tart or crème brulée, but rather a series of surprising dishes inspired by pastry technique from around the world. Each course is a composition that consciously breaks and overcomes boundaries René Frank Pastry Chef

Born in 1994 in Wangen in the Allgäu region, René Frank completed his training as a chef in 2004 and for 6 years he was most recently engaged as Head Pastry Chef in one of the best restaurants in Europe, „la vie” in Osnabrück, which has been awarded with three Michelin stars since 2012. He has been repeatedly decorated as Pastry Chef of the Year, including in Gault Millau 2103 and Busche Verlag 2016. As a co-founder, together with Oliver Bischoff, René Frank now runs CODA in Berlin, Germany’s first dessert restaurant. Shortly after the opening, CODA was honoured with the award as “Best Gastronomic Concept of the Year 2016“as part of the Rolling Pin awards In Helsinki in 2015, René Frank won the World Skills Professional World Championship and picked up the gold medal. In 2007, he went out into the world. So, after his first station as a Junior Head Pastry Chef in the Zirbelstube in Stuttgart, he went to Spain to the „Oriol Balaguer“ chocolaterie in Barcelona and then directly to the three Michelin star restaurant, Akelarre, in San Sebastian. Other positions in Switzerland (Restaurant Lampart‘s, 2* Michelin Guide) and in France (Restaurant Georges Blanc, 3* Michelin Guide) followed before he went to Japan for six months (including Nihon Ryori RyuGin, Tokyo, 3* Michelin Guide). Visits to the Alain Ducasse Formation in Paris and courses at the Culinary Institute of America in New York and Napa Valley rounded off his skills. He is: “like his dishes, professional, but always with a twinkle in his eye“ One of the world’s most unusual fine-dining restaurants A cuisine based on pastry techniques A new way of dining

’ e n e ‘R

“ I’m inspired by natural essences. Redefining patisserie by reducing natural sugar content using inventive techniques, and forgoing refined sugars for natural sweetness. Desserts are designed to be light, easy to digest and not calorie-high.

Avoiding artificial and industrial ingredients, favoring desserts with full-bodied taste crafted from high-quality organic and sustainable products. The result are complex flavors; balancing umami, salty, sour and bitter with subtle, unenhanced sweetness. Sinfulness eliminated from satisfaction!

“ What inspires you?

Mimolet

At the Desert Bar, every course is accompanied by a drink made to be precisely in harm!y. We ca% it the symbiosis of f&d and drink.

A holistic experience.

La Vie Chocolates

Chocolate Olive

“ My approach to pastry blends classic technique with modern, progressive

interpretation. He deconstructs traditional methods to prove that desserts can be more than just a final course – well-rounded and nourishing in its own right.

“ What’s your approach?

DESSERT DINING & BAR CODA was opened in 2016 by award-winning pastry chef René Frank and his business partner Oliver Bischoff, managing director of the agency “ett la benn” in Berlin.

With his unique concept, René Frank has become the first pastry chef to garner his own Michelin star. From 2010 to 2016, he was Head Pastry Chef at Thomas Buehner’s La Vie (3* Michelin) in Osnabrück, playing an instrumental role in the restaurant going from two to three Michelin stars in 2012. In 2013, he was named German PastryChef of the Year by Gault Millau and in 2016, Pastry Chef of the Year from the German restaurant guide Busche Verlag. CODA’s dishes are largely inspired by René’s highly international career working in prestigious kitchens from Japan to Spain, France, and Switzerland.

Oliver Bischoff, a graduate designer, is the founder and managing director of the agency “ett la benn” in Berlin, which specializes in conception and design in the restaurant industry. Bischoff studied product and process design at the UdK Berlin.

Beetr&t/Tofu

Beetr&t / Tofu

DESSERT DINING & BAR CODA

George V Hotel | Paris

Michael

Chef Pâtissier

“Raw ingredients provide me with inspiration, triggering my imagination and kindling my desire to use them in my dishes.”

Michael Bartocetti, Exec. Pastry Chef

MichaelBartocetti Immersed in the world of cooking from an early age, Michael Bartocetti spent much of his childhood in the kitchens of two family restaurants, working alongside his father who was head chef. He observed the cooks, taking in new aromas and scents, and learning about transmitting taste and flavour to each dish. Family friends who were pastry chefs shared their love for the world of pastry making.

Michael soon knew he wanted to become a pastry chef.

Michael gained his first experience at Pâtisserie Fischer, a reputed pastry-shop in his native Lorraine. A finalist at the Best Apprentices of France competition, Michael decided to move to Paris to hone his pastry skills. He learned about the demands of working in a luxury hotel, and perfected his craft working for celebrated chefs such as Guy Savoy, Alain Ducasse at the Plaza Athénée and Christophe Moret at the Shangri-La, before joining the team of Four Seasons Hotel George V.

l e a h c i M

PHILOSOPHY Michal is above all a committed and responsible chef. He carefully chooses his suppliers, favouring small farms that promote sustainable and responsible agriculture. Driven by a desire to create authentic fresh flavours, Michael uses seasonal produce to craft desserts that are inspired by the natural world. He experiments with innovative flavours and techniques, resulting in perfectly prepared creations. Low in sugar, his pastry is gourmet and daring.

MichaelBartocetti Source: HospitalityNet

Testing chanvre agrumes

granité d extracti! rhubarbe, pesto de feui%es de targe'es, rhubarbe pochées aux racines de régli"es

Pain viennois feui%eté / Ganache chocolat à découvrir en story

Citr!s / Iode / Keffir de Brebis

Cerises de @yannickco$mbie marinées au thé Sakura et vinaigre d’Ume / Saké Nigori givré / c!diment riz au lait fermenté

I am the son of a cook - I’ve always worked with Chefs Last October, Michael left the Shangri-Là palace in Paris to join the Georges V and take the place of the excellent Maxime Frédéric. Since then it is Michaël Bartocetti who signs the sweet menu of the palace on the Avenue Georges V.

Fraises de Severine Bourjot au naturel, infusi! de f$uve odorante et be'erave

Hôtel George V

Rosewood | Hongkong

Holger

Chef Pâtissier

“Be curious and don’t be afraid to make mistakes. You can learn from your stumbles and do better next time, and mistakes will make you a stronger and better person.”

Holger Deh, Exec. Pastry Chef ASIA ROSEWOOD HONG

HolgerDeh Pastry Chef Holger Deh has been re-imagining desserts, viennoiserie and confections for the last two decades prior to helming the vision for pastry at Rosewood Hong Kong. One could say he’s as much an artist as a chef, imbuing his creations with originality, from unconventional techniques to inventive ingredients. In a culinary sphere that’s often dictated by precise recipes and stalwart methods, Deh’s imaginative approach defies tradition and pushes the boundaries.

“As part of my ethos as a chef, I work with only the finest quality seasonal ingredients and flavours,” said Deh. “When I conceptualise new ideas, I am often inspired by nature, travel, art, design and even architecture.”

This creative philosophy has guided Deh’s career since he first graduated from Gastronomic High School in his native country of Germany in 1997. A pastry chef from the start – with the occasional stint as an apprentice chef and chef saucier – Deh discovered a knack for crafting innovative sweets while maintaining world-class standards.

Deh cut his teeth at prime establishments across Europe, from the former two-Michelin- starred Tristan in Mallorca, Spain, to Raffles Hotel Vier Jahreszeiten, in Hamburg. In his role as Chef Patissier at Raffles, Deh was responsible for the dessert menu during the reopening phase of Haerlin Restaurant, now one of Germany’s leading gourmet addresses. He also oversaw the preparation and execution of baked goods and desserts across the property’s outlets.

r e g l o H

PHILOSOPHY & INSPIRATION “As part of my ethos as a chef, I work with only the finest quality seasonal ingredients and flavours, When I conceptualise new ideas, I am often inspired by nature, travel, art, design and even architecture.�

HolgerDeh

inspired by nature ‌

Tahitian Vanilla Mille Feuille

Passion Fruit & Jasmin Tea Pralines

The making of…

‌ and the real thing - a Berry Charlotte

Playing with flavour combinations Green Tea Grapefruit and Mango ‌

Butterfly Patisserie

Just the right balance between the Fromage Blanc and Yuzu.

Black Forest Interpretations by Holger Deh ‌

Almond, Caramel and Pear

Coconut

ROSEWOODHONGKONG

CedricG

StudiedGr wooden s in Andréz apprentice

Le Meurice | Paris

Chef Pâtissier

Cédric

After colle Sugar Art world. Sin Paris, wor French de

Grolet

rolet is one of the finest pastry chefs in Paris. He took up the spoon at 12, working in the kitchens of his grandparents' hotel zieux-Bouthéon in the Loire. At 13, he became a kitchen e. By 14, he had specialised in patisserie.

ecting a clutch of awards – including the National Trophy for t – he went to work at Fauchon, training its chefs around the nce 2011, he has headed up the pastry kitchens at Le Meurice in rking under Alain Ducasse. He is famed for reinventing classic esserts.

“Beauty brings them in, but taste brings them back.”

Cédric Grolet, Pastry Chef

Cedric ‘

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Entering the World of Pastry Cédric is a native of the Loire Valley, which is also home to the largest World Heritage Site region in France that is accredited by UNESCO. Growing up surrounded by numerous castles in a picturesque valley dotted with quaint riverside villages and vast vineyards, the concept of beautiful and good food are not foreign to him. He has never spent a day at home without good wine, cheese and honey that were laid on a colourful tablecloth, coupled with lively chatter among townsmen, he says.

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“French patisserie has a gorgeous appearance. That’s what captured my attention at the beginning. While the appearance of a pastry is still important to me now, I’m more obsessed with the endless combinations of textures and flavours.”

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Cédric is a native of the Loire Valley, which is also home to the largest World Heritage Site region in France that is accredited by UNESCO. Growing up surrounded by numerous castles in a picturesque valley dotted with quaint riverside villages and vast vineyards, the concept of beautiful and good food are not foreign to him. He has never spent a day at home without good wine, cheese and honey that were laid on a colourful tablecloth, coupled with lively chatter among townsmen, he says.

ge de 15

ans…

“French patisserie has a gorgeous appearance. That’s what captured my attention at the beginning. While the appearance of a pastry is still important to me now, I’m more obsessed with the endless combinations of textures and flavours.”

F

s t i u r F

LeMeurice

Le Meurice | Paris

KSENIA

Chef Pâtissier

Qu een of Co lors

&G laz ing

K

KseniaPenkina Based in Canada, the pastry chef Ksenia Penkina is part of that generation of women who have entered the professional scene with strength, o ff e r i n g a c o l o r f u l a n d re n e w e d w a y o f understanding pastry making. Focused on the training of people who are beginning in the profession around the world, Ksenia bets for creations that she herself defines as precise, classic and elegant. Although she recognizes that he especially enjoys adding her touch to the visual effects which glaze allows, the creations she shares with us show a very different line. She explains at that they are entremets that have taken her beyond her comfort zone, a space as dangerous as fascinating from which the brightest ideas can emerge.

Ksenia

My work is accurate and precise, classy and elegant. Just like me�

Ksenia Penkina, Pastry Chef

“

How would you define your creations?

I am working mostly with entremets, mousse based cakes.

People would know me for my glazing style and I am highly attentive to it. I prefer to leave my desserts with very limited decoration. Usually, my cakes already consist of several glaze or velvet colors, adding some additional weight to it is unnecessary.

Source: sogood.magazine

“

Glazing is my favorite part.

However, the most important part is the cake itself. The inside world of my dessert is simple and clear.

Hidden treasures

Orange Hazelnut:

- hazelnut dacquoise wi" orange (gluten fr') - hazelnut praline crunch wi" lime - orange marmalade - orange cremeux

- hazelnut mou%e (e(le%)

Vani!a Caramel chocol&es

Piece of heaven # cake "Malinka"

“

Why do you think there’s an increasing interest in patisserie around the world?

Growing web madness also comes with a ‘beautiful picture’ must-have. This is another reason why interest in patisserie is booming. Not only your dessert can be tasty, but also attractive to the eye. Nowadays, bakers not only create unique texture, flavor and balance in their dessert, but also designs that must impress a viewer. It could be your follower, your customer or another professional chef.

“

I believe that your creation should represent you. That is the way to be different. Push yourself out of comfort zone in copying and start looking for personal strong ideas.

“ Since I was a child, I never stopped creating. I have gone through limitless amount of arts and hobbies until I found my passion in patisserie.

“Kiwi Mango� Entremet: joconde, kiwi coulis, soft cream, mango mou%e, kiwi decor&ion confit.

KSENIAPENKINA

M

Megin | South Africa

Megin

Chefs Extraordinaires

MeginMeikle Megin is an extremely passionate pastry chef started her career as a restaurant chef started at the Pot Luck Club in Woodstock, Cape Town under the leadership of Chef Luke Dale Roberts. She then took up the position as pastry chef de partie at Restaurant 500, under Chef David Higgs at the Saxon Hotel Villas and Spa, Johannesburg.

Megin was also part of the opening team for Luke Dale Roberts X Saxon which then became GREI Restaurant.

During her five years as a pastry chef at the Saxon she was able to develop her own style. Whilst her dishes have become more simplistic visually, they are more complex in execution, where she embraces to its full extent my ability to experiment with lines, space and shapes to create thought-provoking, multi-sensory dishes for every sitting.

“

Mid 2019, she went on a culinary adventure of a lifetime with her partner, and found themselves working on a small exclusive island at a resort called Miavana, off the North East coast of Madagascar. There, her culinary ingredient repertoire was explored to another level being submerged with the interesting Malagasy culture.

“My mantra: waste not want not… ” Megin Meikle Pastry Chef

Currently back in South Africa under strict Covid-19 regulated lockdown, Megin perfects her bread making and pastry skills and donates some profits and time to feed the hungry, through initiatives like Hospitality Cares and Chefs with Compassion.

“

Complexity in the simplest of forms

“ Whilst my dishes have become more simplistic visually, they are more complex in execution, where I embrace to its full extent my ability to experiment with lines, space and shapes to create thought-provoking, multi-sensory dishes for every sitting. “

Lines & Spaces…

STRAWBERRY | RUBY | YARROW

Chocolate | Scotch | Rooibos⠀⠀⠀⠀⠀⠀⠀⠀⠀

Simple and straight to the point.

With so many other complications and stresses, dessert shouldn’t be one of them ...

Raspberry | Litchi | Fennel

A dessert of ...

WHISKEY | BARLEY | TRUFFLE A sphere of smoked Kidavoa mousse encasing a liquid vanilla whiskey centre, crunchy mushroom sablĂŠ and a whipped barley caramel.

Finished off with slices of Italian summer truffle, whiskey jelly and hazelnut praline.

A kiss from a rose $ Watered at the table with a spritz of rose water $ And then bursts with flavours of raspberry and rose.

Et Voila All the components make their way together to create a dessert that highlights Guava Beetroot and Hibiscus

Apple | Elderflower | Sorrel Apples compressed in elderflower cordial Frangipane Sorrel compote Sorrel streusel Caramelised Apples Rhum zabaglione

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A

Megin | South Africa

Andrea

Chefs Extraordinaires

AndreaValle Having discovered the world of starry and non-starry cuisine, Andrea is very enthusiastic, and thus joins the great masters of growth also in the kitchen in the various interesting games and at the Pass in the moments of serving.

“

“My love for raw materials and genuine products, and the respect for nature, awakened a strong desire in me to return to my native country, magnificent Italy. ” Andrea Valle, Pastry Chef

“

But the desire to discover and return to the great world of luxury hotels returns to obsess Andrea.

This is how the opportunity comes to become the Pastry Chef of the 5-star luxury San Clemente Palace in Venice, where he can put into practice all his knowledge, starting from breakfast with large leavened products, cakes, savory pastries, passing through the banquet and gourmet catering, ending with a love of chocolate, all contained in a simple farewell praline.

Here he supports the Executive Chef Roberto dal Seno where in great harmony he rediscovers the desire to grow and manage these impressive giants of the hotel world, where growth, know-how and logistics are on the agenda to arrive at a final concept in conjunction with the company, where the final goal is confirmed simply through the smile of the guest, who satisfies the sweat and the effort made in all these years.

Happy Beetroot ⠀⠀⠀⠀⠀⠀⠀⠀⠀

BETROOTS DESSERT INGREDEINTS 10 PAX 400 gr beet ice cream 200 gr beetroot granita 300 gr goat ricotta cream 200 gr currant sauce 300 gr yogurt and beetroot crumble 50 gr marjoram 100 gr natural yogurt For the ice cream: 195 gr beetroot puree 515 gr water 50.5 gr dextrose 35 gr cream 35% 27.5 gr powdered milk 15.5 g glucose 12 gr extra virgin olive oil 1.7 gr stabilizer 0.7 g fine salt Beetroot granita: 1 kg beetroot 35 g glucose 0.5 gr agar 35 gr balsamic vinegar Goat ricotta cream: 40 gr milk 30 g cream 35% 20 gr sugar 1 gr salt 0.7 gr agar 0.5 gr black pepper 60 g cream 35% 150 gr fresh goat ricotta Currant sauce: 100 gr currant puree 30 gr sugar 2 g gelatin Yogurt and beet crumble: 20 gr powdered milk 20 g powdered yogurt 40 gr rice flour 12 g cornstarch 26 gr sugar 2 g fine salt 56 gr melted butter 60 gr white chocolate 8 gr beet powder

For the ice cream: Heat: cream, water, oil and glucose at 40 °.

Add the powders already mixed: dextrose, neutral, salt and milk powder, bring everything to 85 °. Cool and add the beetroot puree. Rest overnight in a cell then freeze at -18 ° in Pacojet jars. Pacossare to service For the granita: Peel the beets and centrifuge them, divide 300 gr of juice into 3 saucepans, each of 100 gr. Small saucepan 1) juice + glucose, small saucepan 2) juice + agar. Small saucepan 3) juice + balsamic vinegar.

Heat all 3 saucepans to 85 ° C, then put them in a container and let them freeze slowly, taking care to turn them every hour.

For the goat ricotta cream: Combine in a saucepan: milk, cream, sugar, salt, black pepper and bring to the boil for about 30 seconds (it will begin to thicken) then filter and let it rest in the fridge for 1 hour. Once cured, blend the milk jelly with the remaining 60 grams of cream until uniform, add the goat ricotta little by little, taking care not to heat the mixture.

Place in the refrigerator For the currant sauce: Heat the pure with sugar to 40 ° C, add the gelatine previously soaked in water and ice. Leave to rest in the refrigerator For the yogurt and beetroot crumble: Mix in a planetary mixer: rice flour, yogurt, sugar, salt, milk powder. Add the melted butter until the crumble consistency, spread on the plate and cook in the oven at 150 ° for about 10 minutes, then cool.

When cold, put it back in the mixer until it is chopped, add the melted chocolate and the beet powder and cool again on the plate.

Finish and presentation Pour a spoonful of yogurt and a spiral of goat cream, then the tapioca and the currant sauce, cover with the crumble and then the granita. Close the plate with the ice cream and the marjoram leaves.

Jerusalem artichoke: from sweet to savory Ingredients for 10 portions 400gr Jerusalem artichoke ice cream 40gr Candied Jerusalem artichoke skins 250gr Thyme crumble 50gr Shamrock gel 50gr lime pebble 300gr Passion fruit sauce For the ice cream: 200gr peeled Jerusalem artichokes 200 gr of milk 100 gr of cream 25 gr sugar 30 g tremolina 15 gr powdered milk 8 g egg yolks Candied Jerusalem artichoke peels: 75 gr water 150 g icing sugar Shamrock jelly: 150gr water 75 gr sugar 35gr shamrock 75 gr lemon 2 gr agar Lime pebble: 75 gr white chocolate 15 gr malt sec 50 gr lime 1 gr vegetable charcoal thyme crumble: 60 gr sugar 80 gr butter 100 gr flour 00 ' 4 gr thyme passion fruit sauce: 250gr passion fruit puree 90gr icing sugar 2gr xanthan 90 gr butter

For the ice cream: Put Jerusalem artichoke under vacuum and cook for 1 hour in boiling water, peel, whisk and sift.

Heat milk, cream, sugar and tremolina to 60 degrees, then add the egg yolks while whipping. Add the Jerusalem artichoke puree, whisk and filter. Stir the ice cream in the batch freezer For the skins: Cook the Jerusalem artichoke peels under vacuum for 30 minutes.

Bring sugar and water to a boil, dip the skins in the syrup and lay them on a plate with parchment paper.

Dry in the oven at 150 ° C for 25 minutes.

For the jelly: Heat the water and sugar with lemon juice in a saucepan, add the shamrock and blend.

Strain the mixture and bring to the boil with agar.

Cool and blend again.

For pebbles: Mix charcoal and dextrin malt, add the melted chocolate and the juice of the squeezed lime to obtain a dough.

Form pebbles and keep at temperature For the thyme crumble: Mix all the ingredients except the thyme, spread on the plate and bake at 170 degrees for 18 minutes.

Crumble once cold and mix with fresh thyme leaves.

For the sauce: Boil half of the puree with sugar and xanthan in a saucepan, transfer to the Thermomix and whip with the other half of the sauce and butter.

Finish and presentation A spoonful of passion fruit sauce covered by the crumble in the center, lay ice cream quenelle and cover with Jerusalem artichoke peel, sponge and shamrock gel, lime pebbles and flowers from our garden to garnish.

Jerusalem Artichoke

Era Glaciale

San Clemente palace Kempinski | Venice Roberto dal Seno | Executive Chef de Cuisine

HOTELIERSGUILD

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R

Suehring Restaurant | Bangkok

Roman Aster

Chef Pâtissier

RomanASTER Studied culinary arts in 1996 in Athens. The desire to explore other flavours and ingredients of the world with fin to make a global style of cooking with no borders, made him travel first to Canary Islands in 2003.

In 2005, he joined the team of Ferran Adria, in the 3 Michelin Star El Bulli, by then the best restaurant of the world. In 2006, he traveled to Paris and studied in Le Notre Cooking School where he formed into the basics of pastry. Then he went back to the island of Tenerife to open his first restaurant Alkimia.

In 2007, Siphon was open. In 2010, he joined the team of Albert Raurich in the 1 Michelin Star, Dos Palillos in Barcelona. In 2012, Dimitris in search of new ingredients and knowledge and continuing his forming went to Tokyo Japan in the 3 Michelin Star Ryugin Restaurant by then number 21 in the world.

The passion for the sweet art developed over time and is today "one of the most beautiful things in the world”.

Roman Aster Pastry Chef

Charcoal raspberries macaron

‌to combine, uses different textures and flavours, plays with the look and ideas behind the structure of a dish without neglecting the basic components. He also likes to use techniques that are otherwise more familiar in warm cuisine.

He likes‌

caramelized chocolate/ blue berry tart⠀⠀⠀⠀⠀⠀⠀⠀⠀

strawberry symphony

Parsnip & Beetroot desert ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Tomato & Pineapple

A dessert of ...

Spring Dreams

Blueberry Chervil & Lime

Strawberry, Rhubarb & Honey Bread

Tomato & Pineapple

RESTAURANTSUEHRING

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Maître Pâtissier Cédric Grolet

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THANK YOU! ¡GRACIAS!

Dankeschön!

Grazie!

Merci beaucoup!

June 11th, 2020

EXTRAVAGANZAculinaire is an initiative of HoteliersGuild in support of our distressed hospitality industry during those testing times of Corona-19.

Published by CoutureHospitalityConcept this event comes free to all members and nonmembers and I take this opportunity to thank my colleagues from around the globe for their gracious collaboration. My special thanks go to Thomas Bűhner, our Ambassador Culinaire, for his collaboration, guidance and the kind recommendations to his good friends, the Arzak family and some of his former and present peers & students.

As already stated, we are hoteliers, not publishers, but I certainly hope that have enjoyed this event presentations and please excuse any shortcomings in the professional execution with regard to the art of graphical design - it’s home-office related due to the Corona-19 situation.

This Special Edition for Pâtissiers concludes our journey around the globe!

Warm regards and Stay

Healthy & Confident!

Frank M. Pfaller Frank M. Pfaller HoteliersGuild CoutureHospitalityConcept