www.womanthismonth.com 55 March 2013 | For the Sweet-toothed GULF HOTEL Dessert is the best part of any meal. Behind it there is a chef de patisserie who is in essence an artist. Gulf Hotel’s executive pastry chef Didier Guyon is a man whose life is about producing luxuries, busy with the constant demand for his sweet delicacies. With a brigade of 15 pastry chefs and bakers, his day is filled with production of desserts for the five-star hotel, and all its outlets’ requirements for bread and pastry items. In addition to this, he caters for weddings, other functions and his personal favourite and ‘piece de resistance,’ Café Délices. Situated inside the Gulf Executive Residences building, this is a modern French café that brings European charm and a touch of Paris to the island. Voted Bahrain’s best pastry chef in 2012 at the Bahrain Food and Hospitality Expo, Didier has plied his trade since the age of 14, working in Senegal, Belgium, the USA, Greece, Venezuela, China and Dubai. At the Gulf Hotel for nearly two years, his international experience and input into the café has lead to its absolute success. A master himself in chocolates, entremets, ice creams and almost anything containing sugar, he produces an astounding array of international patisserie, the finest perhaps on the island. In addition to coffees and teas, Café Délices also offers a full menu for continental breakfast, brunch, lunch and afternoon snacks. Open from 7am until 11pm, the café’s friendly staff and an onsite chef prepares sandwiches and light meals to order. Crisp, clean, and fresh not only describe the outlet but the food served within it as well. Indulge in delicious pastries, freshly baked cookies, exquisite homemade macaroons and handmade chocolates or order customised cakes, including wedding cakes, from the hands of Didier through this outlet. New to the hotel’s fold is executive chef Louis Van Reenan; one of his first tasks was to assist in the success of the coffee shop by expanding the savoury menu. Mexican dishes inspired by Margarita Mexicana, Italian dishes inspired by La Pergola and more will boost the international experience at the venue. Call 17 713-000. Executive Chef Louis Von Reenen and Executive Pastry Chef Didier Guyon With Easter at the end of the month, Chef Didier’s time is again stretched as he whips up Easter eggs and chocolate bunnies. Meet him in person and taste his handmade creations at demonstrations during Easter. Enjoy the Easter brunch at BD22 or at BD26 if you’d like to add alcoholic drinks to the equation. Children under six years can dine for free; those between six and 12 years can dine at BD11. Easter Treats
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