OUR PASTRY CHEF EDDIE BENGHANEM
Since his early childhood, Eddie Benghanem has never lost interest in pastry. The first real pastry he made was a strawberry tart, which 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 Trianon Palace Versailles. 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.