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You could say that Romain Lenoir, the executive pastry chef at the Belvedere, is a newbie in the sweets arena. It was only in early 2011 that he was named executive pastry chef at the Peninsula Beverly Hills, and given the job of revamping the Los Angeles hotel's desserts — including the Four-Star Belvedere's menu, as well as offerings for the Roof Garden, Club Bar and Living Room, and in-room treats. But to call Lenoir a neophyte is a mistake: He has been crafting pastries since the age of five, when he began helping his mother and grandmother in their kitchen in Dijon, France. After working in kitchens in Paris, London and Chicago, Lenoir made his way to Los Angeles. Coincidentally, on the day dedicated to sweets, Valentine's Day, he took over the Peninsula Beverly Hill's sweets kitchen. His menu focuses on farmers' market produce with a modern twist on classic French desserts. After your meal at the Belvedere, you may be tempted by a yuzu parfait, paired with caraway ice cream and sake-marinated blueberries, or his almond-cream-filled pastry with poached apricots.