Angelo Musa

Musa won the pastry world cup with the French team in 2003 and the title of Meilleur Ouvrier de France in 2007, then spent years as a consultant and teacher before taking the pastry kitchen of the Plaza Athénée in 2016. His work is the technician’s: the mille-feuille with three sheets of caramelised puff, the vanilla tart, the Paris-Brest, the éclair, each rebuilt to the millimetre and finished with a designer’s restraint.

At the Plaza he serves the afternoon tea in La Galerie and the desserts of the hotel’s restaurants, and he has published the reference book on his method. His style is the opposite of spectacle: the classic, perfected.

For the visitor, Musa is the pastry chef to trust with a mille-feuille.