New pastry chef at Four Seasons
Lyece Major, the new head pastry chef, will oversee the dessert menu for the entire Four Seaons Hotel des Bergues. By transforming sweet creations to suit new flavors, without ever neglecting traditional know-how, Lyece expresses an assertive artistic style. To satisfy the most discerning palates, the young chef makes a point of choosing noble products and seasonal fruit, harvested from local farmers. “It’s essential for me to work with what nature has to offer,” he says. It’s a reassuring philosophy, committed to the pleasure of taste above all else, which the talented pastry chef develops in the hotel’s various restaurants:
