Pâtissier Extraordinaire Pierre-Jean Quinonero Sweetens the New Year at Four Seasons Hotel Seoul

Marking the new year in the sweetest style, Four Seasons Hotel Seoul is collaborating with world-renowned pâtissier, French-born Pierre-Jean Quinonero – Executive Pastry Chef at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel – to bring a touch of delicate Michelin-starred deliciousness from the French Riviera to the south Korean capital.

From January 13 to April 30, 2024, guests of Four Seasons city-centre sanctuary can indulge in mouth-watering creations across a range of restaurant promotions, including Seoul’s only Strawberry Bingsu. The collaboration also showcases Chef Pierre-Jean’s sublime Hazelnut and Vanilla Paris Brest.

A Berry Special Encounter with Chef Pierre-Jean

Named Pastry Chef of the Year 2023 by the renowned Parisien guide La Liste, Pierre-Jean Quinonero is a true master of his craft. Having won global acclaim for his fresh and contemporary approach to traditional desserts, stunning presentations, and use of seasonal and naturally sweet ingredients in place of refined sugar, he also won the Michelin Guide’s coveted Prix Passion Dessert 2023. Despite his young age of 29, Pierre-Jean stands out as a leading figure in the new generation of pastry chefs. He currently oversees the entire bakery and dessert offerings, including the Michelin Guide one-star restaurant Le Cap, at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, near Nice, France.

A Fresh Fusion of French and Korean Flair

Everyone’s favourite Korean treat bursts into 2024 with all the freshness of the new year in the Maru Lobby Lounge’s Strawberry Bingsu: a creative blend of Chef Pierre-Jean’s iconic Vacherin Fraise and Four Seasons Hotel Seoul Executive Pastry Chef Jimmy Boulay’s interpretation of the beloved Korean shaved ice treat. This creation combines domestically sourced strawberries with piped cream-like meringue, 100% organic milk ice, fromage blanc mousse presenting an unparalleled French luxury dessert experience in the form of Bingsu.

Guests can relish Chef Pierre-Jean’s signature Hazelnut and Vanilla Paris Brest: a moreishly modern twist on the traditional Paris-Brest, with homemade hazelnut and vanilla praline, caramelised hazelnuts, hazelnut choux pasty, fleur de sel, and impeccable piping. The harmonious blend of subtle and natural sweetness from hazelnut and vanilla cream showcases a delightful contrast of crispy exterior and moist interior.

Chef Pierre Jean's special menu can be savoured at the lobby lounge Maru at Four Seasons Hotel Seoul, and the Hazelnut and Vanilla Paris Brest is also available at the Hotel's bakery, Confections by Four Seasons. Prices for the Paris-Brest are KRW 22,000 for the small size and KRW 88,000 for the large size, while the Strawberry Bingsu is priced at KRW 98,000.

For more information, call 02-6388-5500 or click here.