La Cigale Hotel Managed by Accor announced the appointment of Jean-Luc Vasseur as Executive Pastry Chef. Chef Jean-Luc brings a prosperity of experience to the role, after years of working in some of the finest hotels around the world and he will be responsible for creating the hotel’s entire pastry collection.
Originally from Olioulles France, Chef Jean-Luc has an impressive range of culinary skills; he has expertise in French pastry, artistic sugar, chocolate art, promising to infuse the dessert menu with unique flavours, international and a cultural dressing.
Chef Jean-Luc has been in the industry more than twenty years and comes to La Cigale Hotel after nearly six years as Executive Pastry Chef at Ritz Carlton Shanghai Pu Dong,Shanghai China.
In his new role, Jean Luc will create desserts for all La Cigale Hotel restaurants, especially for La Cigale Traiteur – from the Ludivine Cheese Cake made with Nutella, Moist Cake made with Praline and Pistachio – as well as for dozens of banquets and special events along with his signature creations with a modern twist.
Commenting on his new role, Jean-Luc says: “It’s an honour to join one of a well-known luxury hotels in Doha and to be part of La Cigale Hotel team, my goal is to help provide uniquely delectable dessert experiences, and even more lasting memories for Hotel guests.”
La Cigale Managed by Accor is an iconic hotel with nine dining and entertainment outlets with outdoor seating area, famous of the variety of menus and dessert fragment. La Cigale Traiteur is a gourmet food store for those with a taste for the finer things in life from homemade chocolates, Arabic sweet, pastries and ice cream.
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