Pierre-Jean Quinonero in 5 desserts

From the rigors of the palace world to boundless creativity, Pierre-Jean Quinonero has carved out a place for himself in the world of luxury pastry. As head pastry chef at the Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, and in particular for the Le Cap restaurant (4 toques), he creates creations in which technique is at the service of emotion. Each dessert tells a story, whether a personal inspiration or a tribute to his demanding career between Paris and the Côte d'Azur.

Today, he opens the doors of his universe to us, unveiling five desserts that define him perfectly: from the most accomplished to the one that takes him back to childhood, not forgetting the one that marked a turning point in his career. A sweet immersion, between precision and memories.

The dessert he's most proud of: Apple, coconut and cumin

Of all his creations, the dessert this pastry chef is most proud of is undoubtedly the one that earned him the title of Champion de France de Dessert. It's based on a bold combination of flavors: apple, cumin and coconut. Its visual elegance and aromatic complexity make it a true signature. At the heart of the plate, two drops of royal icing enclose a soft coconut cookie, a raw cumin cream, and a brunoise of green apples sublimated by a green apple gel and caviar lemon pearls. To intensify aromas, the chef uses cryoextraction, a technique that concentrates juices by freezing and defrosting them. An apple-coconut-shiso sorbet and creamy coconut add a touch of freshness and balance. This dessert, beyond its refinement, marked a turning point in his career, affirming his status and setting him apart in the demanding world of competitive patisserie.

His "guilty pleasure" creation: Thin puff pastry in millefeuille, caramel and vanilla ice cream

If Pierre-Jean Quinonero had to name his guilty pleasure, it would undoubtedly be his revisited millefeuille, served as a plated dessert at La Véranda. Here, no classic puff pastry, but Viennese bread baked and then worked into thin, crisp layers, evoking straw branches. both light and ultra-gourmand, this millefeuille is composed of a diplomatic vanilla and muscovado sugar cream, vanilla chantilly and delicately crisp puff pastry. To complete the experience, warm caramel is served in a sauceboat, accompanied by vanilla ice cream. A regressive, well-balanced dessert that illustrates the chef's quest to sublimate delicacy while limiting sugar. "I'm less and less fond of sugar, so I try to be careful with it," he confides. Finding the perfect harmony between intensity and lightness is a challenge, but also the signature of his modern approach to pastry-making.

His creation linked to a memory: 100% Tahitian vanilla

If one ingredient were to embody a childhood memory for Pierre-Jean Quinonero, it would undoubtedly be vanilla. A great lover of this precious spice, he honors Tahitian vanilla, renowned for its floral notes and unique intensity, in a powerful entremets. This delicate dessert is based on a crunchy Breton shortbread, a flourless almond cookie to balance the flavors, a vanilla praline and an airy ganache montée. The final touch is vanilla caviar. Despite its aromatic richness, the entremets remain light and low in sugar, true to the chef's vision. His love of vanilla goes back to his childhood, and his great passion for pastry flan. "For me, it's the basic ingredient; I've sworn by flans ever since I was a child," he confides.

The most popular with customers: Bitter cocoa flower

It's impossible to talk about Pierre-Jean Quinonero's world without mentioning his signature chocolate dessert, a creation in which every element of the cocoa pod is given pride of place. From the bean to the mucilage, that little-known white pulp, via the nib and even the cocoa skin, everything is meticulously crafted to reveal the aromatic richness of chocolate in its entirety. The dessert plays on textures and temperatures: an unctuous hot sauce, an airy espuma, a refreshing mucilage sorbet, forming a perfect balance between intensity and lightness. Visually, the whole is reminiscent of a flower, delicate and gourmet at the same time. Acclaimed by customers, this dessert has quickly become a staple on the menu, so much so that some regulars ask for it as soon as it disappears. "We've had excellent feedback on all our desserts, but this one has received nothing but praise," confides the chef, proud of this creation that sublimates cocoa in all its forms.

His latest creation: Strawberry, almond and rose Vacherin

Always on the lookout for new inspirations, Pierre-Jean Quinonero unveils his latest creation for La Véranda, designed for an all-day gourmet experience. This dessert, which revisits the spirit of a pavlova, harmoniously blends strawberry, rose and almond. It features a crunchy meringue shell, topped with a strawberry-rose sorbet and a Fontainebleau with fromage blanc, adding a touch of airy sweetness. Marinated strawberries, wild strawberries and oxalys leaves enhance the whole. For even greater indulgence, a rose-infused sauce is served on the side, while an almond siphon, combined with an almond praline and strawberry brunoise, adds depth of flavor and an irresistible interplay of textures. An elegant, fresh creation that perfectly illustrates the chef's finesse.