Eddie Benghanem’s career, recognized as one of the most talented pastry chefs of his generation, speaks for itself. Before becoming the Executive Pastry Chef at the Waldorf Astoria Versailles of the Trianon Palace, he honed his craft in some of Paris’s most prestigious establishments, including the Crillon, the George V, and finally the Ritz, where he served for 7 years. This rich and varied experience allowed him to perfect his technique and revive the elegance of classic French pâtisserie.

Since 2008, he has been the creative force behind all the sweet creations at our distinguished Versailles address from the desserts served in the Michelin-starred restaurant to the pastries of the brasserie and the delicacies of afternoon tea. One of his signature seasonal desserts, the Saint-Honoré, may feature white peach and herb sorbet, or candies infused with verbena, mirabelle plum, and lemon.

Chef Benghanem’s talent is beyond question. His creations, consistently refined and gastronomic, strike a harmonious balance between excellence and simplicity. Ever in motion and driven by the pursuit of perfection, Eddie Benghanem brings his passion, enthusiasm, and kindness to his team each day. He draws inspiration from a wide array of sources : a color, a fabric, an encounter... and lets his boundless curiosity lead the way. Each of his thoughtfully crafted menus is designed with a single purpose: to bring joy.

Languages spoken : French, English

Photo credit : ARR