Poetic garden landscapes unfold on my plate, masterfully composed and decorated by Sébastien Quazzola, Pastry Chef at «Le Jardin». A fresh «peach» stands in the centre of the plate, a dusted dessert with a delicate, fragrant skin on which dew drops appear to sit. As if freshly fallen from a tree in a flower meadow, the dessert awaits the palate of discerning connoisseurs. Edible flowers and lawns make a springtime frame around it, airy-light drops and mounds made from mousse look like petals and border the path, with thin slices of fruit strewn amongst it all. Delicate little leaves rise from the path’s jelly «stones» like little trees.
We take a moment for pause when Sébastien Quazzola’s creations reach our table. The recreated fruits enchant with their perfect, appetising appearance and wow the senses. Simple pears and apples are the main event, as well as crisp cherries, apricots, oranges, mandarins; there’s a lot in the repertoire. Nestled in ingenious compositions of mousse and jelly, chocolate, biscuits and fruit, tastefully decorated with edible flowers and leaves. Delicate combinations that impress upon sight and delight when eating. We came to the «Le Jardin» restaurant in Geneva to see and appreciate a pastry chef who was named Gault&Millau Swiss Pastry Chef of the Year 2018. We usually take a look at the Chef of the Year, but let’s change that. This is more than justified with this exceptional young talent. Sébastien Quazzola comes from a family of restauranteurs in French Chambéry, so was well on his way to the world of food from a young age. The 31-year-old has worked at «Le Jardin» since 2014, where he designs a new dessert menu every season. His desserts are a feast for the eyes and the palate that make the soul rejoice. You might not dare to destroy this perfectionist’s trompe-l’œil work of art with your spoon. But you’ll forget everything in a mere moment and simply indulge in the delight. Sébastien Quazzola’s delicious masterpieces are a must for any connoisseur and the crowning glory of any meal in the hotel’s «Le Richemond» restaurant.
You can enjoy these sweet works of art by Sébastien Quazzola in the «Le Richemond» hotel’s «Le Jardin»restaurant in Geneva, which has 16 Gault&Millau awards and is picturesquely situated on the shores of the lake. «Le Richemond», a member of the Legend Preferred Hotels & Resorts, was founded in 1875, and with its five stars, offers everything you need to make your stay luxurious. The wonderful rooms and suites offer breathtaking views of Lake Geneva, the famous Jet d’Eau water fountain, the Old Town and the Brunswick Monument. And in the distance, the white peak of Mont Blanc rises up above it all. All of the hotel’s rooms offer plenty of space and are decorated in a timelessly modern fashion. They have that certain extra elegance required for wellbeing. Generous bright marble bathrooms complete the feel. Here, you can break out of routine; «Le Spa by Sisley» and the fitness area also contribute to wellness. The hotel, which is more like a palace than a hotel, is also perfect for professional or family events. There are five salons with capacities of twenty to three hundred people. An in-house florist guarantees a unique atmosphere. The hotel’s restaurant is in charge of sumptuous culinary delights: the wonderfully situated «Le Jardin» wows with fresh, modern French cuisine, and prefers to work with local producers. The handbook comes from Head Chef Philippe Bourrel, who learned from the chef icon Alain Ducasse. Seasonal menus and culinary events, as well as the impressive selection of wines of course, will delight any connoisseur. And the end of each menu brings us back to Sébastien Quazzola’s desserts. And if you don’t want to sit through a full meal first, you can visit «Le Bar» at lunch and work your way through the pâtisserie menu instead. Because you can enjoy Quazzola’s sweet treats at any time of the day.
