The creator behind the (oh delicious!) pastries of Bonmont
The setting was perfect: our veranda overlooking the golf course on a sunny February morning. Beautiful morning when we met Romain, the pastry chef for the past year at Château de Bonmont. Originally from Isère (France), Romain knew since his childhood that he would work in hospitality. Firstly as a cook, he quickly moved on to pastry making, his first love. Eclectic, curious, globe-trotting and on the lookout for new discoveries, Romain made his mark in the United States, on the West Coast, then in England (3 years) where he met our chef Julien Martineau. Let’s take a look back at our exchange under the sign of gourmandise and lightness.
Back to basics
Working with simple perfumes such as vanilla (his favourite flavour), praline, chocolate… Romain shares with us his love of traditional desserts such as Saint-Honoré. He enjoys working on these great classics while going out of the box. Thus, since his experience in the United States, he has undertaken the project of diminishing the level of sugar in his pastries while preserving the gourmet and “pleasure” side.
More than pastries, they are pleasant and light end-of meal sweets
With the presence of golf practice, Bonmont’s clientele is mostly sporty and concerned about healthy eating. The dessert menu is composed of great classics revisited to the tastes of this clientele, who want to enjoy a light and delicious pastries with low sugar content. An interesting challenge for Romain who offers a regularly changing Pastries Carte based on undenatured products, with one dessert out of two being allergen-free.
Satisfy all our guests, from the first... to the last spoon!
To continually adapt to customer requirements and diets, Romain understood this statement and adopted this line of conduct at Bonmont. For example, he currently offers à la carte hot mousse with exotic fruits, a gluten-free, lactose-free and vegetarian dessert. With the sweet and sour contrast of the passion fruit and the contrast in temperature (hot/cold), this dessert has won the hearts of our guests which is a great satisfaction for Romain who believes that his work continues far beyond the kitchen, “down to the last spoonful of the customer”.