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.