Salty, Sweet and... Molecular? Mandarin Oriental's New Patisserie

By That's Shanghai, November 2, 2017

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Sweet tidings from the Mandarin Oriental Pudong Shanghai, who have just hired a new Executive Pastry Chef, Kevin Pannier. The French native has worked as a patissier for over 15 years, following his training at the prestigious Le Cordon Bleu Paris, and Olivier Bajard International Pastry School in Perpignan.

Since then he’s worked at five-star properties the world over, including Russia, UAR, Ukraine and France, notably as the Executive Pastry Chef Instructor at the Château de Ferrières.

At his latest posting, Chef Pannier is raring to unleash a whole new selection of sweet delicacies on the hotel’s guests and regulars at both the Mandarin Cake Shop and Riviera Lounge. On his signature afternoon tea set, he plans to put his team’s technical abilities through their paces with avant-garde molecular desserts, which combine physics with chemistry to achieve textures, flavors and visuals that will surprise and delight.


He’ll also be adding a few uniquely Shanghainese accents to his bakes, one example being the ‘Paris Brest’ – a riff on the classic Paris Brest cake. This elegant choux pastry ring is filled with a sea salt caramel cream inside, a nod to local diners’ preferences of less sweet patisserie.

Salty, Sweet and... Molecular? Mandarin Oriental's New Patisserie

Find Chef Pannier’s creations at the Mandarin Cake Shop (2082 9988) and Riviera Lounge (5169 7713), Mandarin Oriental Shanghai Pudong, 111 Pudong Nan Lu, by Yincheng Lu 浦东南路111号,近银城路.

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