Mandarin Oriental Paris Pastry Chef On Where To Start When Creating A New Dessert

Today we are talking to Adrien Bozzolo (@adrien_bozzolo), who is the Pastry Chef of Mandarin Oriental, Paris, a luxury Paris hotel, nestled in the prestigious Rue Saint-Honoré.

In this interview, specially for Hurlingham Travel, Adrien tells us that he has chosen this profession entirely by passion, he also explains what makes him happy in a daily life at the hotel. And finally, he reveals a secret where he starts when he wants to create a new culinary masterpiece!

Adrien, how did you choose this profession? 
I have chosen this profession by passion. I started as a cook. Then I made one more year of studies in pastry. My pastry teacher, Mr Ulmer, gave me the passion for this profession.

Please can you tell us when and how you decided to join the Mandarin Oriental, Paris?
I joined Mandarin Oriental, Paris in March 2017, so 2 years ago. I really like this hotel, its modernity. A 5-star hotel means excellence. So, I can work with exceptional products. I have the chance to have a good team and to showcase our pastries in this outstanding property.

What do you love most about your day-to-day life working at the hotel?
I love to see our Cake Shop full of cakes. I am very proud of it. I also love to create new pastries, work with the team to experiment new ideas. My team helps me to push my own limits every day at Mandarin Oriental, Paris.

Where do you start when creating a new dessert?
I am starting to note all the flavours that I want for my dessert according to the season, like fruits for example.  Then I choose the product and I imagine what I can do with all other ingredients: creamy, jelly, mousse… I have to find the good balance between all ingredients.. Finally, I work the design and last visual details of the cake.

As more and more people nowadays are really into healthy lifestyle, do you think it is possible to create world-class pastries without sugar?
I think it is possible to create pastries without sugar. But we should not forget that sugar has particular characteristics that brings a lotto a pastry. We could replace it by other sugars, like artificial sweetener. However, we don’t know yet if this artificial sweetener is better for health than saccharose. Maybe, in 10 years we will learn that is harmful. But it’s possible to create a product with less sugar thanks to the natural sugar inside fruits for example. We do a lot of research with Chef Thierry Marx and try to remove sugar that is not necessary to the pastry. Desserts are definitely getting lighter and heathier.

What is your personal favourite dessert?
My favourite dessert is the plum pie of my grandmother and the Paris-Brest cake.

For more information about Mandarin Oriental, Paris and its exclusive Cake Shop, where you can savour Pastry Chef Adrien Bozzolo's desserts, please visit here.

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