Island Shangri-La, Hong Kong recently appointed Claude Guerin as Chef Patissier at Michelin-starred Restaurant Pétrus.
With valuable experience gained working in Michelin-rated restaurants in Japan and France, Claude - of Japanese and French parentage - shrugs off creating stereotypical French pâtisserie and, instead, brings a new approach to preparing desserts that are meticulous in their taste and blend of flavours.
Claude applies the Japanese eye for detail to her presentations, and her creations are visually and tastefully impressive. She is adamant about only using seasonal ingredients, which mirrors Restaurant Pétrus’ Chef de Cuisine Frederic Chabbert’s thoughts about his a la carte menu. Having two creative personalities working together in the kitchen is a recipe for uniqueness, novelty and freshness that aims to elevate the dining experience Island Shangri-La, Hong Kong has been offering its guests for more than 21 years.
Claude Guerin’s career as a chef patissier began in October 2002, when she was appointed Pastry Commis at a bakery shop owned by Mr. Eric Sabouret in Bordeaux, France. In September 2003, Claude moved to Paris, France to join the Michelin three-star Restaurant Ledoyen as Demi Chef de Partie under the guidance of Executive Pastry Chef Nicolas Gras. Two years later, she moved to the Michelin two-star 114 Faubourg restaurant at Hotel Le Bristol, where Executive Pastry Chef Gilles Marchal encouraged her to embrace sweet and savoury in her techniques. In February 2006, Claude took up the position of Executive Pastry Chef at the Michelin one-star Le Restaurant de l’Hôtel, and she subsequently seized the opportunity to become Executive Pastry Sous Chef to Ms. Camille Lesecq at the Michelin three-star Restaurant Le Meurice, the fine dining establishment at Hotel Le Meurice.
Prior to joining Restaurant Pétrus, Claude was the Pastry Chef at the Michelin one-star Gordon Ramsay in Conrad Tokyo, a restaurant she joined in August 2011.
Restaurant Pétrus commands views of Hong Kong’s Victoria Harbour and is renowned for having one of Asia’s largest wine cellars, featuring a premium Château Petrus collection and extensive vintages from other famous chateaux. Restaurant Pétrus opens daily for breakfast from 6:30 to 10:30 a.m., for lunch from noon to 2:30 p.m. and for dinner from 6:30 to 10:30 p.m. For reservations, please telephone Restaurant Pétrus at (852) 2820 8590 or e-mail firstname.lastname@example.org.
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