If you haven’t heard that the Raphael Hotel has changed its pastry chef, now’s the time to get back up to speed. Sébastian Reul, who arrived in the kitchens of the five-star hotel in September, has already added his own personal touch… by opening a pastry bar!
A feast for the eyes, a treat for the taste buds: delicate creations to delight the senses. It’s time to rediscover classics like the “very, very vanilla” mille feuilles, the lemon tart with its crunchy meringue, or the soft praline rocher. For a more modern twist, we’re tempted to go gluten-free with an astonishing chocolate-maize sablé, an exotic coconut/brunoise tapioca… and why not a grapefruit and toasted rice tartelette?
For the more indecisive, the young chef has even devised a Yule log. Seemingly wise under its snowy décor, it becomes full of audacity as soon as you lift the rolled cookie to your lips. Lemon, grilled coriander and hazelnut praline harmoniously blend their subtle notes for a guaranteed change of scenery…
You can taste it: from December 21 to 31, 2015 in the three hotels of the Les Hôtels Baverez group: the Raphael, the Majestic and the Regina.
A little patisserie for a gourmet moment: it’s at Raphael’s lounge bar “le 17”, from 12 to 6pm. Let yourself be tempted by the “Tea Time” formula at 23 euros: a trio of pastries and a hot drink…
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