1 April 2014
Shanghai, China, 1 April 2014 - Gourmet at Pudong Shangri-La, East Shanghai presents a Spring Cake Menu that incorporates 18 new creations by Chef Yannick Oppermann, the new executive pastry chef, who brings with him 14 years of culinary experience.
Chef Yannick's creations are edible art that look and taste so good that they are hard to forget. He has worked at multiple Michelin-starred restaurants led by legendary Chef Alain Ducasse, including Ducasse’s iconic “Le Jules Verne” restaurant atop the Eiffel Tower and SPOON by Alain Ducasse at InterContinental Hong Kong.
“Spring gives me lots of ideas and inspirations” said Chef Yannick, “With the advent of spring, everything comes to life again. The Spring Cake Menu is to invite people embark on a trip of rejuvenation of the taste buds” The menu features two categories with ten whole cakes and eight individual ones.
The highlight will be the Vanilla Steamed Cheese Cake inspired by Chef Alain Ducasse when Chef Yannick worked at “Le Jules Verne”. This cheese cake is different in texture and flavour owing to its special baking method. Cheese cake is normally baked in oven whereas this one is carefully steamed, which makes the cake more creamy, light and smoother when compared with the usual cheese cakes.
Gourmet at Pudong Shangri-La, East Shanghai
Presents Spring Cake Menu
One thing that has the most impact on Chef Yannick is Chef Alain’s high attention to produce origins. “He always told me to go directly to essentials” said Chef Yannick of the master, with whom he has worked for years. Without any garish things, Chef Yannick creates dessert that sticks to its ingredients and delivers their pure taste, such as the Peanut Crunchy Éclair, Blood Orange Cake, Mint Sphere and many more.
Chef Yannick has worked in China for six years, which totally changed the way he thinks about sweets. When he first arrived in Hong Kong, he quickly discovered that Asian people do not like sweet desserts. That flash of illumination could have sent a lesser wizard of sugar scampering back to Paris.
"I thank Asians a lot for that. I have reduced the amount of sugar in my recipes 20, even 40 percent and I really appreciate the desserts much better now.” said Chef Yannick, “When I go back to France now and try the desserts - oh! They are too sweet for me. Even French people are starting to understand that making desserts with less sugar is better. It's healthier and you can work with different sugars, honey, fructose, all the sugar contained in the fruits"
Part of Pudong Shangri-La, East Shanghai’s collection of trendsetting restaurants, bars and lounges, Gourmet offers a fashionable selection of high-quality pastries, speciality breads, cakes, chocolates and ice cream. With its boutique decor, Gourmet is ideal for tête-à-têtes, either inside or al fresco. Gourmet is located on level one of the Grand Tower and is open daily from 8 a.m. to 8 p.m.