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The Belvedere pastry chef Roman Lenoir is no stranger to the classic French pastry, including the delicious mignardise, or petit fours, traditionally served at the end of the meal: A native Frenchman, this talented sweets connoisseur has been making pastries since the age of five, when he began helping his mother and grandmother in their kitchen in Dijon. At the Forbes Travel Guide Four-Star restaurant in The Peninsula Beverly Hills, he whips up a variety of modern farmers-market-focused desserts, with a nod to traditional techniques, every day. And his sophisticated desserts at The Belvedere don’t stop at the pastry menu; after the last plate has been cleared, you’ll be treated to the classic French treat of mignardise, or petit fours. In true French fashion, Lenoir artfully prepares a variety of macarons, as well as hand-molded chocolates, for this final sweet bite.