Laurent Jeannin

A patisserie chef from the Hotel le Bristol in Paris,
he became a technical associate Hotel Bristol in Paris,
he became a technical associate with
the Cerulean Tower Tokyo Hotel in 2001.
He became a patisserie chef at the Four Seasons Hotel George V
as a result of training at Fauchon and the Hotel de Crillon.
Currently he is a patisserie chef at the luxury hotel,
Hotel le Bristol Paris Located on the Rue du Faubourg Saint-Honore.

The taste is adjusted to be acceptable to the palate of Japanese people
who prefer modest sweetness compared to Frenchman.
Positive use of strawberries and other Japanese ingredients give
a balance of sweet and sour and texture
to complete the original desets that can only be found here.
Please enjoy our seasonal menu.

Laurent Jeannin