Paris Pastry: Drool over these Sweets at Hôtel Plaza Athénée

7 July 2016 by Bonjour Paris Editors 3655

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. 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). 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. 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.

BECOME A BONJOUR PARIS MEMBER
Gain full access to our collection of over 5,000 articles and bring the City of Light into your life. Just 60 USD per year.
Find out why you should become a member here.

First Name
Last Name
Email Address
Card Number
CVC
Expiration Date
Name on card

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Sign in
Fill in your credentials below.
Username or Email
Your password

• If this is the first time you are logging in please CLICK HERE to create your password.
• If you need help creating an account please CLICK HERE to view our Frequently Asked Questions.
• If you have forgotten your sign in details please CLICK HERE to reset your password.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

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. 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. 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.” 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.