welcome
EXECUTIVE PASTRY CHEF
Pascal Goupil
What inspires you?
I enjoy figuring out new ways to enhance flavors in a dessert. I put love into each dessert I make, and my philosophy is to al ways be thinking about what I can do to improve.
What are your favorite things to make?
Croissants and pastries have been a specialty of mine. One of my favorite desserts to make is my interpretation on a puff pastry. I create a light pastry cream with soft vanilla flavors in a small bowl and then I place the crisp puff pastry on top. This way when you must crack through the puff pastry to get to the soft pastry cream underneath. It resembles a similar approach to how you would eat a crème brulee.
What are some must-trys for our members?
I highly recommend going to our brunch and trying out the assortment of pastry options we provide. I have been focusing on making my desserts very inclusive for anyone with dietary restrictions and include a variety of gluten free and dairy free items on our menus. Click here to view our Sunday Brunch Buffet!
What is your vision for new menu creations?
I really love doing a spin on classic desserts by presenting them on the plate deconstructed. For example, I take the classic black forest cake and display it on the plate with a gluten free chocolate spouge cake next to a cherry filled pudding with a gelatin dome made of a cherry brandy compote. Then to top it off a chocolate fudge can then be poured over it. Dessert pictured above.
30 October 2023