When it comes to pastries, few places can compete withParis.
The French capital has long dazzled tastebuds with its selection of desserts, from macarons to mille-feuille.
Now, the award-winning pastry chef atPark Hyatt Paris-Vendomeis paving the way for the next generation.
Photo: Courtesy of Maison Aleph
Ninety-five percent of the people on my team are women, and many are international, says Kim.
We have a very multicultural kitchen, which I like.
The real luxury is not just about the recipeits about the experience, says Ichemrahen.
Photo: Studio Unfolded
Metayer was told early on in her career that a womans place was front-of-house, selling products.
Even her simplest desserts, like fresh strawberry tarts, engage all five senses.
“We make desserts for people, not for ourselves, says Metayer.
Photo: Courtesy of Park Hyatt Paris-Vendôme
Its about sharing an emotion and a moment.
This summer, he created a fragrant raspberry pavlova with shiso sorbet.
Concocting desserts featuring honey produced on the hotels rooftop.
Photo: Courtesy of Le Royal Monceau Raffles Paris
Myriam Sabet,Maison Aleph
Aleph is the first letter of the Arabic and Hebrew alphabets.
And in Paris, its become synonymous with creative sweets that freely draw inspiration from Levantine flavors and textures.
For her, Aleph also signifies a fresh start.
Photo: Courtesy of Le Royal Monceau Raffles Paris
I dont think there is a city in the world as fond of pastry as Paris, she says.
Even in a metropolis brimming with sweets, theres always room for something new.
Photo: Courtesy of Délicatisserie
Photo: Courtesy of Délicatisserie
Photo: Franck Juery
Photo: Courtesy of Le Bristol
Photo: Caspar Miskin
Photo: Courtesy of Maison Aleph
