Paris Pastry: Drool over these Sweets at Hôtel Plaza Athénée

Paris Pastry: Drool over these Sweets at Hôtel Plaza Athénée

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Angelo Musa's grapefruit cheesecake
Angelo Musa’s grapefruit cheesecake. Photo: Thomas Dhellemmes / Hôtel Plaza Athénée

Calling all Paris pastry lovers. There’s a new head Pâtissier at the at the Hôtel Plaza Athénée, and he’s creating some tasty treats as beautiful as bijoux. After the departure of Christophe Michalak, the celebrity chef and TV personality, the venerable palace hotel recruited a World Pastry Champion to fill Michalak’s shoes. Named Meilleur Ouvrier de France (MOF) in 2007, Angelo Musa took the reins in April 2016, overseeing the incredible team of 21 pâtissiers at 25 avenue Montaigne.

Angelo Musa, New Head Pâtissier at Hôtel Plaza Athénée
Angelo Musa, New Head Pâtissier at Hôtel Plaza Athénée. Photo: Studio des fleurs

Musa has revisited the grand classics of French pastry; so, for example, the millefeuille morphs into a round tart with a healthy serving of cream encircled by a flakey crust. Highlights include éclairs made with Alain Ducasse chocolate, the 100% Vanille, gâteau moelleux orange (an orange-on-orange treat doused in Grand Marnier), and the marvelous Merveille (pictured below).

Angelo Musa's Merveille
Angelo Musa’s Merveille. Photo: Thomas Dhellemmes / Hôtel Plaza Athénée

Musa is half Italian, so he also takes pleasure in reinterpreting Italian treats like Tiramisu (it’s encased in a circular chocolate shell). Japanese-style roll cakes also appear on the menu, as Musa has spent a lot of time in Japan.

Angelo Musa's "Tiramisu."
Angelo Musa’s “Tiramisu.” Photo: Thomas Dhellemmes / Hôtel Plaza Athénée

These luscious creations are on offer at the hotel’s myriad eateries: Cour Jardin, la Galerie, the Relais Plaza, la Terrasse Montaigne, event catering, and even room service.

Angelo Musa's tarte au citron.
Angelo Musa’s tarte au citron. Photo: Thomas Dhellemmes / Hôtel Plaza Athénée
Mango rollcake
Mango rollcake. Photo: Thomas Dhellemmes / Hôtel Plaza Athénée
strawberry millefeuille
Angelo Musa’s strawberry millefeuille. Photo: Thomas Dhellemmes / Hôtel Plaza Athénée
Paris-Brest
Angelo Musa’s Paris-Brest. Photo: Thomas Dhellemmes / Hôtel Plaza Athénée
paris pastry
Angelo Musa’s “Exotique.” Photo: Thomas Dhellemmes / Hôtel Plaza Athénée
Paris pastry
Angelo Musa’s coffee-banana cube. Photo: Thomas Dhellemmes / Hôtel Plaza Athénée
chocolate eclair
Angelo Musa’s chocolate eclair. Photo: Thomas Dhellemmes / Hôtel Plaza Athénée

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