My favourite desserts from the Waldorf Astoria

Opening and working at the Waldorf Astoria has been an amazing experience and I can only recommend young Chefs to start working in a Hotel to get great insights in various departments.

I was lucky to have met Nicolas Pelloie, my Pastry Chef, an amazing personality for his kindness, his fun and his generousity about sharing his experience.

He gave me a chance to join the team, as my first position after Pastry School, and the oldest member of the team.

THANK YOU!

Before I left, Chef Pelloie was working on new desserts for the restaurant. I took the opportunity to assist and photograph those delicious desserts.

New tasting

Beautiful Norwegian Omelette

Tartelette chocolat

Desserts à la carte

It was a real pleasure taking part in the creation process. I got to try a lot of the recipes.

The pistachio soufflé especially......there is just so much one can eat, even for the job!!I love the plating, the colors and tastes combination.

Preparing theses desserts was simply great and inspiring!

White Rhum granité, rhubarb, pan-roasted pears with rosmary.

Roasted peaches with verbene, rose water-peach ice cream, meringues.

Apples tandoori, red fruits, sesame parfait, blond raisins and crumble.

Caramelised nuts, Marc Gewürtztraminer iced cream, chocolate sorbet and ice cream.

Omelette Norvegienne with Grand-Marnier flambée, raspberry-mango/passion fruit coulis, dragon fruits in sirup and colonel sorbet.

Chocolate tartlet, glazed with a chocolate water, caramelised nuts, chocolate sorbet and vanilla ice cream in orange white rhum sauce, chocolate meringues.

Napoléon, red wine, 3 sorbets: redcurrant, raspberry and apricot, raspberry coulis.

Pistachio soufflé, meringue and raspberry parfait, peach-rose water bavaroise, in vanilla sirup infused dragon fruit, aloe vera and melon.

I've decided to go back to restaurant business after trying out a smaller and nice structure at "Minoofi".

I'll be starting at the Môle Passédat at the Mucem next week. For me, a larger structure allows to work on many different styles of pastries, from café pastry to dessert on the plate. I think it is a very good way to learn a lot, like at the Waldorf Astoria.

I am very fortunate and grateful for the opportunities I have here.