A Sweet Arrival at the Hotel Grande Bretagne in Athens
Chef Larher, developed a passion for the art of pâtisserie from early on. From his early childhood he was fascinated with the idea of experimenting with raw ingredients to produce his own unique pastry creations. He has earned a number of the highest professional distinctions, one being elected one of France’s best pastry chefs by France’s respected Champérard Guide at the age of 28.
Arnaud Larher has been awarded the title ‘Meilleur Ouvrier de France’ (Best Craftsman in France), the most important distinction of the country. And as Arnaud says, “winning the title ‘Meilleur Ouvrier de France’ gave me wonderful recognition and still motivates me every day to push and better myself, feeding my hunger for progress and ultimately aiming at perfection.”
The team at the Hotel Grande Bretagne and Arnaud worked together on creating unique signature desserts for each season. This collaboration is an opportunity to express Arnaud’s creativity and passion in a unique environment, at the best hotel of Athens, and offer his pastry delicacies to the local Greek audience and the hotel guests. As he says, “this is a new challenge.”
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