Featured Chefs
Michael Gillet

This up and coming chef, who first nurtured his curiosity for cuisine as a cook in the Burgundy region of France, has grown to pastry heights with positions at exclusive organizations including The Beverly Hills Hotel, several Ritz Carlton properties, and Le Cirque in New York City.

Chef Gillet trained at a two year pastry apprenticeship in France, which paved the way for future opportunities at Michelin star-rated restaurants in Paris, Cannes and Aix-en-Provence. It was here that he met Jacques Torres, who invited him to join the acclaimed Le Cirque in New York City, where he worked for two years. Later, he assisted Chef Frederic Monti at the Ritz Carlton Beach Resort Naples, continuing to the Ritz Carlton Golf Resort Naples as Executive Pastry Chef, and also the Peninsula Hotel in Chicago and Phoenician Hotel & Resort in Phoenix. Most recently he worked as Pastry Chef at the Beverly Hills Hotel and Bungalow, providing the desserts and bread for the Polo Lounge restaurant, room service, banquets, coffee shop, and pool side cafe.

Combining French tradition with American style, Chef Gillet enjoys modernizing classic desserts, as well as introducing new flavors to old favorites. In terms of ingredients, he praises the quality and presentation of Felchlin Chocolate over other brands and considers it the best in the industry. Felchlin’s consistency and wide variety of products have also influenced his choice. Two personal favorites are Felchlin’s 72% Maracaibo for soufflés and mousses, and 58% Gastro for ganache and decorations. As a Swiss Chalet customer, Chef Gillet highlights the company’s accommodating customer service and reliable product delivery.




Chef Gillet's Recipe:
Moelleux Chocolate

Moelleux
380 g / 13.4 oz #31118 FELCHLIN-Swiss Maracaibo Classificado Rondo 65%
360 g / 12.7 oz Butter, softened
600 g / 21.2 oz Eggs
600 g / 21.2 oz Sugar
180 g / 6.3 oz Flour

Cremeux Vanille
800 g / 28.2 oz Cream
4 #90071 Vanilla beans
160 g / 5.6 oz Sugar
200 g / 7.1 oz Yolks
6 Gelatin sheets

Sorbet Choc Lime
25 g / 0.9 oz Sugar
6 Limes
500 g / 17.6 oz Water
65 g / 2.3 oz Trimoline
40 g / 1.4 oz Sugar
5 g / 0.2 oz Stabilizer
225 g / 8 oz #331101 FELCHLIN-Swiss Arriba Rondo 72%

Preparation
Moelleux
Melt chocolate and add soft butter. Whip eggs and sugar until ribbon stage. Combine chocolate mixture and egg mixture together. Fold in flour until well incorporated. Fill in round flexipan mold and bake at 325°F for about 15 minutes.

Cremeux Vanille
Boil cream and vanilla together. Mix yolks and sugar and add to cream mixture. Cook mixture until anglaise consistency and add bloomed gelatin.

Sorbet Choc Lime
Combine sugar, limes, water, trimoline, sugar, stabilizer in saucepan and bring to a boil. Add boiling ingredients to chocolate and stir.

Decoration
Garnish with pineapple chips and pineapple sauce.

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