Waldorf Astoria Versailles
Hailing from the home of the finest French pâtisserie, pastry chef extraordinaire Eddie Benghanem creates the most refined yet mouthwatering desserts in all their simplicity
ROWING UP in the Paris region and with his parents’ restaurant as the perfect training ground, everything was in place for Eddie Benghanem to become one of the world’s finest chef pâtissiers. He still recalls the first real dessert he ate: a chocolate-filled cream puff pastry at the age of six. His schooling in the field was followed by work experience in various areas, beginning with the basics of petit fours and French pastries.
In 1991, he completed military service in the French Armed Forces, during which time he was responsible for the desserts for the Officers’ Mess. The Frenchman went on to complete his education and learn all about the ‘art of sugar’. He won prizes in several competitions and created beautiful desserts for weddings, banquets and other events before earning the position of pastry chef at Les Berges de la Seine restaurant in Choisy-le-Roi.
First as commis and then as sous chef pâtissier, responsible for plating the desserts and preparing the dessert trolley, Benghanem worked at the iconic Hôtel Ritz Paris, Hôtel Crillon and the Four Seasons Hotel George V before rejoining the Ritz as pastry chef. In 2008, he became the pastry chef of the Trianon Palace Versailles, a Waldorf Astoria Hotel.
His passion for the art of patisserie and his unmatched skill can be seen in beautiful creations presented at Gordon Ramsay au Trianon. At La Veranda, the stylish restaurant by the same internationally acclaimed chef, the grand chef pâtissier invites guests to rediscover classic desserts in all their simplicity, among which are the signature dishes ‘comme je l’aime’ chocolate mousse and the ‘à la minute’ tiramisu.