Four Seasons Hotel des Bergues Geneva
33, Quai des Bergues, 1201 Geneva, Switzerland
Délicieux! Köstlich! Squisito!
In any language, it’s delicious. Arnaud de Faletans, Chef Pâtissier at Il Lago at Four Seasons Hotel des Bergues Geneva, presides over a pastry team dedicated to finishing meals exquisitely.
Educated at the Cuisine à l’Ecole in Paris, he won renown at competitions throughout France before joining the team at Le Cinq at Four Seasons Hotel George V in Paris. In 2005, he brought his expertise in fruit to the city famous for its chocolate. Special delights include pears infused in tonka beans, mascarpone and dried fruits with almond ice cream – the tonka bean being a gourmand’s version of vanilla, with its fragrant notes of almonds, cinnamon and cloves, which originates in the tropical forests of South America and Africa.
And what would a true Italian menu be without tiramisu? Chef Arnaud forms the classic in elegant layers, negating the need to dig around for the best morsels.