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| La Merveille |
His name is one to remember, as you will hear a lot about him in the coming months. Angelo Musa, recently named executive chef in charge of the pastry team of the Hotel Plaza Athénée, has been appointed by The Dorchester Collection’s François Delahaye and Alain Ducasse.
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| Cube Café Banane |
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| Finger Chocolat |
On his list of achievements, Angelo Musa can be proud of distinctions such as World Pastry Champion in 2003, and Meilleur Ouvrier de France in 2007 – a title which designates the best craftsman of the country in their category.
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| 100 pour 100 Vanille |
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| Tiramisu |
Working hand in hand with the hotel pastry chef Alexandre Dufeu, Angelo Musa will now supervise a team of 21 people, realizing some of the best desserts in town served at the Hotel Plaza Athénée’s Cour Jardin, Galerie, Relais Plaza, and Terrasse Montaigne (that you can all see regularly on my Instagram account).
Keen on revisiting the classics, Angelo Musa’s main motto is balance: balance of tastes (which may be sharp but must marry delicately), then balance of textures (so that the palate can feel different sensations: soft, crunchy, fondant …) but also balance between sweet and bitter, or acidic taste.
Keen on revisiting the classics, Angelo Musa’s main motto is balance: balance of tastes (which may be sharp but must marry delicately), then balance of textures (so that the palate can feel different sensations: soft, crunchy, fondant …) but also balance between sweet and bitter, or acidic taste.
Hôtel Plaza Athénée
21, avenue Montaigne
75008 Paris, France
Tél. +33 (0)1 53 67 64 00