Who is Pascal Hainigue, the new pastry chef at Le Bistrol?

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As of Monday 22 March, Le Bristol welcomes Pascal Hainigue as the new Head Pastry Chef. He succeeds Julien Alvarez, who held the position for 3 years and who joins the Holder Group as head of sweet creation at Ladurée.


The new chef will work alongside 3-star chef Eric Frechon and the entire hotel team. The creation of his desserts will concern all the hotel’s restaurant areas, the Epicure restaurant, the 114 Faubourg brasserie, the Café Antonia, the Bar du Bristol restaurant, the Jardin Français and, of course, room service.


These creations will be on display from April 2021.


“Welcome Pascal Hainigue to our Bristol Paris family. Pascal has our full confidence,” said Luca Allegri, Senior Vice-President Operations Oetker Collection and President Managing Director of Le Bristol Paris.


“Pascal has an impressive talent, but what I like about him is that he is above all a passionate person, who never stops progressing to get closer to perfection. This is undoubtedly the key to his work and his pastry, which is remarkable for its refinement and inventiveness,” said Eric Frechon.



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A prestigious CV


At only 30 years of age, the new pastry chef continues his prestigious career after having worked in many exceptional places.


Pascal Hainigue was born in Alsace, a region known for its delicacies. Surrounded by kouglofs and cinnamon gingerbread, it is at the Bakery Stein that he maintains his exceptional talent in the dessert world.


Then, in order to enter the world of exceptional pastry, the artist perfected his work of excellence at the Auberge de l’III in the first instance.


He then applied for a job at Olivier Nasti’s Chambard, which he joined as a commis pâtissier in March 2012. Less than a year after his arrival, he was appointed head pastry chef and stayed there for three years, during which time the restaurant was awarded a second star.


Finally, he joined the Four Seasons George V in the team of Stéphane Tranchet, Christian Le Squer’s Pastry Chef, and then the Burgundy Paris and its restaurant Le Baudelaire, where he became the Pastry Chef in 2017.



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The editorial team
Thanks to its extensive knowledge of these sectors, the Luxus + editorial team deciphers for its readers the main economic and technological stakes in fashion, watchmaking, jewelry, gastronomy, perfumes and cosmetics, hotels, and prestigious real estate.

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