Scouted by the Shangri-La Paris team at the beginning of 2015, Michaël Bartocetti already has a number of notches on his belt. Discovering his passion for pastry-making at a young age within his families’ two restaurants, the pastry chef admits that he was attracted by this profession that he qualifies as being “generous”. An apprentice with Fischer, a prestigious French patisserie, the young native of Lorraine showed off his prodigious talents during the contest “Un des Meilleurs Apprentis de France”, where he was a finalist. In 2005, Guy Savoy opened doors for him in Paris; he was only 21 years old then.
Continuing on his path worthy of a pastry cum laude, Michaël Bartocetti worked for Alain Ducasse at the Benoît, then at the Plaza Athénée in 2009. Last June, the young gourmet chef headed to the Place d’Iéna and straight into the kitchens of the Shangri-La, a new “formidable challenge” where he intended “to express his passion and let his imagination run free through all of (his) creations”. A hotel that represents “the quintessence of the Asian art of receiving”, and French art de vivre, the Shangri-La never takes a false step when it comes to creating the most inventive new dishes in their name. For Stefan Bollhalder, General Director, “(his) technical mastery and (his) exigency are a real asset.”
For the 2015 holiday season, Michaël Bartocetti is giving us the gift of a light and surprising yule log. Emblematic of Christmas meals, this traditional French icon is being revisited by the chef. This round, light, and decorative cake is sure to find its place among the Christmas ornaments. A conflictual flavor alliance, the “Sphère de Noël” first presents a spongy chocolate biscuit enveloped in a hazelnut crust. The unctuous dispute continues within: a fine mousse made of pure Madagascar chocolate with a hint of lemongrass is mixed with exotic flavors of yuzu and mandarin orange. Available from December 5th to the 25th at La Bauhinia, the hotel’s Michelin-starred restaurant, this exceptional cake will also be made to order. It’s a creation that unites sweet and sour, leaving the taste of excellence lingering in your mouth; not even a crumb will be left by the chimney with care.
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