April Specials by pâtissier Quentin Zerr!
Our April Specials are extra special this month, thanks to the magic of our very first Chef’s partnership with renowned French pastry chef, Quentin Zerr! Available in all our Crêperies from the 2nd to the 30th April.
We’re absolutely thrilled to announce our first ever Chef’s partnership, with the one and only Quentin Zerr! A veritable maestro in the world of Patisserie, Quentin has whipped up not one, but two delectably sweet specials for your indulgence throughout the month. Among them is a Crêpe inspired by his signature cake, the Saint Honoré, A classic french dessert that you may have already heard of, if you saw the sensational birthday cake Quentin created for our 10 Year Anniversary last year!
Get ready to savour every delightful bite! Check out of April Specials below…
La Mogador Crêpe By Quentin Zerr: Milk Chocolate and Passionfruit Macarons, Passionfruit Sorbet, Passionfruit Coulis, Homemade Crunchy Almond Praline and toasted Slivered Almonds $21
La Saint Honoré Crêpe By Quentin Zerr: Crème Pâtissière, Caramelised Choux, Vanilla Chantilly, Puff Pastry $21
La Casablanca Galette: Moroccan Lamb Merguez, Swiss Cheese, Chickpeas, Caramelised Onions, Harissa Sauce and fresh Coriander $25
La Galette au Bleu: Blue Cheese d’Affinois, fresh Pears, Walnuts and Honey (add Prosciutto) $22
About Quentin Zerr:
Originally hailing from Strasbourg, Quentin embarked on his journey as a pastry chef at 15. His passion for patisserie led him to undergo a five-year apprenticeship at Pâtisserie Helterle in Strasbourg, where he honed his craft and earned three diplomas.
His exceptional skills did not go unnoticed, catching the eye of renowned pastry chef Cedric Grolet, who invited him to join the team at Hotel Le Meurice in Paris. Quentin spent two years there before deciding to bring his talents to Sydney in 2015.
Despite his limited English at the time, Quentin’s prowess as a pastry chef spoke volumes, swiftly securing him a position at Intercontinental Sydney Hotel. Two years later, he moved to the Four Seasons, where he now oversees the pastry team as Head Chef, while simultaneously managing his own venture, Qollection Patisserie.
We know first hand just how delicious his pastries are, and we cannot wait for you to experience them for yourself this April!
