Acclaimed executive pastry chef Pierre-Jean Quinonero from Grand-Hôtel du Cap-Ferrat was recently hosted by chef Nicolas Lambert of Four Seasons Dubai for a bespoke afternoon tea and limited-edition vitrine creations. We caught up with Quinonero to learn more about his culinary style, the latest pastry trends and which ingredients he likes to experiment with.
With numerous accolades under your belt, including French Dessert Champion, how do you balance consistency with innovation in pastry?
I balance consistency with innovation by continuously challenging myself to push pastry boundaries while maintaining high standards of craftsmanship and precision. Consequently, I focus on exploring new creations, experimenting with unique flavor combinations and introducing fresh designs that captivate and surprise guests. Moreover, while preserving the techniques that guarantee quality, I embrace reinvention by incorporating seasonal ingredients and modern trends into my work. Therefore, it becomes essential to strike the right balance between honoring traditional methods and embracing creative evolution in every pastry creation. Ultimately, this approach ensures that each dessert remains both familiar and exciting.
You focus on low-sugar, gourmet pastries with spices. How do you cater to modern tastes while staying true to your style?
I cater to modern tastes by carefully selecting ingredients that enhance flavors while simultaneously ensuring sugar levels remain as low as possible. For instance, I incorporate fir tree and buckwheat honey, both offering rich and unique flavors that add depth to each creation. Moreover, I use alternative sugars like panela, rapadura, verjuice and muscovado, which provide added intensity and complexity to the final product. Additionally, I prioritize seasonal, locally sourced and fully ripe fruits, leveraging their natural sweetness to create a balanced and harmonious taste experience. Ultimately, this approach enables me to stay innovative while preserving the authenticity and quality that define my work.
How have your experiences at institutions like George V and Château des Ferrières influenced your pastry philosophy?
My experiences at these prestigious institutions have profoundly influenced my pastry philosophy by shaping my skills and overall creative approach. Surrounded by exceptionally talented mentors and chefs, I was continuously encouraged to grow, refine techniques and push my boundaries further. Their expert guidance not only enhanced my technical precision but also deepened my appreciation for artistry and innovation. Moreover, I absorbed their knowledge by adapting their methods and philosophies, allowing me to develop a distinctive style that blends tradition with creativity. In short, I strive for the highest standards in every creation, ensuring a perfect balance of excellence and originality.
What pastry trend are you excited to explore?
Constant research and creation are essential for staying ahead of trends, as they allow us to continually innovate and improve. While it’s impossible to predict the future, we can influence trends through thoughtful and deliberate innovation. For example, three years ago, we introduced the technique of baking puff pastry galettes on a silicone mat. This method gave the pastry a unique shape and distinctive pattern, setting it apart from traditional pastry techniques. I am excited to continue experimenting with new textures, shapes and baking methods to push the boundaries of puff pastry further.
How would you describe the pastry scene in Dubai?
The pastry scene in Dubai is incredibly rich and innovative, combining a dynamic blend of tradition with modernity. French pastry, in particular, has strong presence in the city, represented by several prestigious establishments showcasing exceptional craftsmanship. Moreover, Dubai is home to top-tier hotels, including two Four Seasons properties, which have played a significant role in elevating the pastry culture. The city’s vibrant culinary scene fosters creativity, attracting chefs from around the world to experiment with new concepts. As a result, Dubai offers an exciting platform for pastry chefs to explore innovation while maintaining high standards.
What role do culinary collaborations between Europe and the Middle East play, such as your partnership with chef Nicolas Lambert?
Culinary collaborations between Europe and the Middle East are essential for fostering a rich exchange of cultures and expertise. Moreover, through partnerships like mine with chef Nicolas, we can introduce our respective audiences to unique perspectives on pastry. Consequently, these collaborations allow us to effectively showcase our skills, share our vision and accentuate the artistry behind our craft.
In addition, they enable us to expand clientele, fortify diverse culinary connections and creatively merge local flavors with European techniques.
