Bring a personal touch to every occasion

Discover the Savoir-Faire of our Executive Chef Frédéric Larquemin and Pastry Chef Eddie Benghanem who will amaze your taste buds

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Frédéric Larquemin

Frederic Larquemin was immersed in the gastronomic world since he was a kid, his passion for cooking dating from the dinners with his family as a child, synonymous with conviviality and sense of sharing.

Trained at French gastronomy school Grégoire-Ferrandi in Paris, Frederic Larquemin started his career along with Chef Henri Charvet at Comte de Gascogne, a Michelin-starred restaurant nearby Paris. At the age of 18, eager to discovering the world, he arrived in London by French Chef Michel Bourdin’s side at the Connaught.  He later joined Gordon Ramsay’s team at the Claridge’s, who gained its 1st Michelin star at that time.

In 2004, he joined the team of Alain Ducasse at Hôtel de Paris, in Louis XV’s restaurant brigade in Monaco. He then worked as a Chef adjoint at the Dorchester, 3 Michelin starred restaurant in London. In 2013, he arrived at the Plaza Athénée as Chef de cuisine and took up the reins of the IDAM in 2014, where he stayed 2 years and a half.

In November 2016, Frederic Larquemin became the Executive Chef at Waldorf Astoria Versailles – Trianon Palace.

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Eddie Benghanem

Since his early childhood, Eddie Benghanem has never lost interest in pastry. The first real pastry he made was a strawberry tart, that his parents – restaurant owners – ate with delight. As a perfect playground, the restaurant quickly took him through the learning stages : winning certificates, mastering techniques, etc…

He took on a role for the military in Paris. His mission: to produce desserts for the Officers’ Mess. When he returned to normal life, Eddie Benghanem continued his education and began to study sugar work. High-class tea salons, desserts, weddings and banquets: his sugar-sweet career, with several awards from professional competitions under his belt, led him to the banks of the Seine, to Choisy-le-Roy and to becoming a Pastry Chef.

His next two steps led him to the Crillon, the Four Seasons George V and the Ritz: the first where he was responsible for creating the choice of desserts and presenting the desserts on plates for the hotel restaurant; the second, six years as a pastry chef.

Since 2008, Eddie moved to Waldorf Astoria Versailles – Trianon Palace. One of his signature desserts at the “Gordon Ramsay au Trianon” restaurant is his Roasted Apple with semi-salted caramel and passion fruit, hazelnut Sabayon ice cream. At “La Véranda by Gordon Ramsay”, the pastry chef invites us to discover his collection of simple classic desserts, like his praline-chocolate with vanilla, frozen coco and passion fruit.

Waldorf Astoria Versailles - Trianon Palace

1, Boulevard de la Reine, 78000 Versailles, France

Telephone: +33 (0) 1 30 84 50 00

Fax: +33 (0) 1 30 84 50 01