February 20-24, 2019 Miami Beach
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Hainigue Pascal e1537888132866 400x400 - Hainigue, Pascal

A rare talent has joined Le Baudelaire in the form of Pastry Chef Pascal Hainigue who, true to his Alsatian roots, has an innate gift for delightful pastries. While he began his career in-store at the Stein patisserie, a must-visit in the town of Buhl, it was his success in the kitchens of the triple-starred Auberge de l’Ill in Illhaeusern that proved decisive.

He went on to apply to Le Chambard which had already been awarded a star under Meilleur Ouvrier de France 2007, Olivier Nasti, who he joined as Commis Pastry Chef in... READ MORE

A rare talent has joined Le Baudelaire in the form of Pastry Chef Pascal Hainigue who, true to his Alsatian roots, has an innate gift for delightful pastries. While he began his career in-store at the Stein patisserie, a must-visit in the town of Buhl, it was his success in the kitchens of the triple-starred Auberge de l’Ill in Illhaeusern that proved decisive.

He went on to apply to Le Chambard which had already been awarded a star under Meilleur Ouvrier de France 2007, Olivier Nasti, who he joined as Commis Pastry Chef in March 2012. Such was his work rate and creative flair that the Chef entrusted him with the pastry section, appointing him Pastry Chef less than a year after his arrival. He stayed for three years and saw the restaurant pick up a second star. Despite a brilliant partnership and a fierce attachment to Le Chambord and his native Alsace, Pascal Hainigue decided to leave in February 2016 to continue his learning process and progression in the hopes of some day becoming an exceptional pastry chef. He left a great role as experienced Chef to join the team led by Stéphane Tranchet, then Pastry Chef in Christian Le Squer’s team at the triple-starred Georges V restaurant in Paris. During his one year stint as Sous-Chef, he was hugely influenced by both the chef’s culture of excellence and the palace. He settled in immediately at Le Baudelaire, presenting ultra-sophisticated sweet creations sure to win over fans of spectacular presentation.

The compositions are very distinctive and leave their mark. Pascal Hainigue blends and enhances flavours like no one else for an incomparable tasting experience: the shiso and pineapple come together beautifully while the chocolate comes into its own.

Le Burgundy Paris
Dating back to 1850, the Hotel Le Burgundy Paris underwent a major revival in 2010 after two years of works, putting it among the capital’s top luxury hotels. There you’ll find everything you would expect of the most sophisticated addresses in the City of Lights: a starred gourmet restaurant, a comfortable, elegant and discreet bar and a spectacular Sothys Spa with a 15-metre shimmering blue and gold pool. Every last detail reflects a commitment to quality and perfection that is sure to delight spa enthusiasts.

Media Contact
Melchior | Communications Agency
Léa Paoli – lea@agencemelchior.com
+33 (0)1 45 51 22 40
+33 (0)7 86 81 41 04

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