Eddie BENGHANEM
Pastry Chef : 1 restaurant Eddie Benghanem, head pastry chef at the Waldorf Astoria Versailles - Trianon Palace, embodies French excellence while cultivating a rare creative freedom. A sincere craftsman, he makes indulgence an art of transmission and of the heart.
Born to restaurateur parents, he grew up with the smell of stoves, and from an early age chose the precision of pastry-making as his school of rigor. "I was told that if you wanted to cook and be precise, you had to start with pastry," he recalls. Since then, "he's fallen into the pot" and has never left the magic of sugar and the oven.
A career forged in the greatest houses
Trained in the great houses such as Entremets de France, the Ritz, the Crillon and the George V, he learned the absolute demands of the "hitmen" of French gastronomy: Eric Frechon, Christian Constant, Christophe Felder, Christophe Adam, Gilles Marchal, Laurent Jeannin, Jean-François Piège... A generation of goldsmiths who have shaped his vision: excellence, precision and humility. " It's one of the finest experiences of French excellence. "From clerk at the Ritz at 20, he returned as chef at 27: " My first position as chef, my first real confidence. "
at the age of 52, Eddie Benghanem boasts a calm maturity. His art is no longer in demonstration, but in emotion: "I make food for others ". Behind this simple phrase lies his credo: to give pleasure before seeking effect. His creations, such as the legendary Câlin, combine technical modernity with gustatory tenderness: legible, gourmet desserts, imbued with the right touch.
A sincere and generous vision of gourmet delights
A chef de brigade, but above all a team leader, he cultivates a family spirit within his laboratory: " Without my team, I'm nothing. "Free, sincere and down-to-earth, he rejects aesthetic and financial overkill, preferring to " simply do good ". Faithful to the Trianon Palace for over ten years, he has found that rare trust: carte blanche, respect for rhythm and love of a job well done.
Today, between festive creations conceived collectively and cakes that tell the story of childhood, Eddie Benghanem savors a balance built up over many years. He has exchanged the nervousness of the early days for a form of peace: that of someone who has found his rightful place, between excellence and humanity.
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