Pablo Gicquel Signs on as Head Pastry Chef at the Hôtel de Crillon, A Rosewood Hotel

April 23, 2018

A native of the Basque Country and raised in Brittany, Pablo Gicquel, 28, has been named Head Pastry Chef at the Hôtel de Crillon, A Rosewood Hotel. On April 23rd, Gicquel will reveal the new dessert menu of the historic and very Parisian Hôtel de Crillon.

Trained at the Ploufragan hospitality school in the Côtes d’Armor region of Brittany, Gicquel made his debut in the industry working under Philippe Bouvier, before going on to work alongside Laurent Le Daniel (Meilleur Ouvrier de France), who would become his mentor and initiate him into the wonderful world of professional baking.

Gicquel has worked with some of the biggest names in the industry from the very start, having worked alongside Thierry Bamas, World Frozen Desserts Champion and Meilleur Ouvrier de France, Laurent Jeannin, Head Pastry Chef at the Bristol Paris, and Julien Alvarez, Head Pastry Chef at the Peninsula Paris before signing on at the Hôtel de Crillon in 2017 alongside Jérôme Chaucesse, a fellow Meilleur Ouvrier de France.

In recent weeks, Pablo Gicquel has been working on his own original creations, designed to accompany every occasion to indulge in a sweet treat at the Hôtel de Crillon. From breakfast to dinner, and of course the all-important afternoon tea, Gicquel’s ideas are everywhere in this iconic Parisian hotel’s pastries and desserts offerings.

His inspiration is drawn from childhood memories and fragrances, as well as the Hôtel de Crillon’s new decor and surroundings, which allow him to create sweet temptations tailored to each dining establishment.

The carefully decorated Jardin d’Hiver catches the eye with its amethyst and hematite colour scheme, its gold-detailed ceiling, a work of art carefully crafted by skilled artisans, and its half-moon benches, lending itself to become the ideal meeting spot for friends to enjoy good conversation and
to indulge in Le Goûter des Ducs. The decadent three-step teatime service pays homage to Marie-Antoinette, combining the sweetness of the Chou d’Amour and the subtle taste of the Fleur de Jasmin. 

The chef also continues spoiling his guests with Hématite or Eclat, which showcase chocolate in all its glory as it is served in different textures.

For the Brasserie d’Aumont, Gicquel worked together with Chef Justin Schmitt to create a three-lemon tart (tarte aux 3 citrons) and a Tahitian vanilla and tonka bean millefeuille (millefeuille à la vanille de Tahiti et tonka).

At L’Ecrin, the Hôtel de Crillon’s haute cuisine restaurant, Gicquel puts a finishing touch on Christopher Hache’s culinary journey to the delight of the epicureans.
At L’Ecrin, the Hôtel de Crillon’s haute cuisine restaurant, Gicquel ends the culinary voyage designed by chef Christopher Hache with the Arbre à mignardises, a towering tree of mini pastries, seducing the epicureans with its sweet offerings.

The Hôtel de Crillon’s undeniably talented new Head Pastry Chef masterfully reinterprets the famous French classics, all while remaining faithful to the spirit of the place.


Fronted by the majestic architecture of Ange-Jacques Gabriel, Hôtel de Crillon, A Rosewood Hotel overlooks the spectacular Place de la Concorde, one of the most beautiful city squares in the world. Built at Louis XV’s request, the hotel became the residence of the illustrious Count de Crillon and his family for many years and was transformed into a hotel in 1909 under the guidance of architect Walter-André Destailleur. Since then, its guest list has featured celebrities, politicians, artists, princes and queens, all attracted to the hotel’s unique and perennial reputation for excellence. Hôtel de Crillon has long since secured its iconic status as a one-of-a-kind property, a living testament to the very best way of life France has to offer. Following a four-year transformation, the hotel opened in 2017 and now boasts 124 guestrooms and suites, four restaurants, Sense, A Rosewood Spa, a newly created swimming pool, three heritage landmark salons for meetings and functions, and more.
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Rosewood Hotels & Resorts® manages 21 one-of-a-kind luxury properties in 11 countries, with 18 new hotels under development. Each Rosewood hotel embraces the brand’s A Sense of Place® philosophy to reflect the individual location’s history, culture and sensibilities. The Rosewood Hotels & Resorts collection includes some of the world’s most legendary hotels and resorts, including The Carlyle, A Rosewood Hotel in New York, Rosewood Mansion on Turtle Creek in Dallas and Hôtel de Crillon, A Rosewood Hotel in Paris, as well as new classics such as Rosewood London. Rosewood Hotels & Resorts aims to double its number of hotels in operation by 2020.
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