{"id":21485,"date":"2024-03-23T17:27:26","date_gmt":"2024-03-23T16:27:26","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/new-pastry-chef-at-four-seasons\/"},"modified":"2025-11-29T05:52:58","modified_gmt":"2025-11-29T04:52:58","slug":"new-pastry-chef-at-four-seasons","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-news\/new-pastry-chef-at-four-seasons\/","title":{"rendered":"New pastry chef at Four Seasons"},"content":{"rendered":"\n
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Lyece Major, the new head pastry chef, will oversee the dessert menu for the entire Four Seaons Hotel des Bergues<\/a><\/strong>. 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: Il Lago<\/g><\/g> and its Mediterranean-inspired menu, Izumi<\/g><\/g> and its Asian dishes, and the Bar des Bergues<\/g><\/g>. Like his Citron Amalfi et noisette du Pi\u00e9mont or his reinterpretation of tiramisu, we’re expecting a sweet revival from the Geneva palace. <\/p>\n

\u00a0<\/p>\n<\/div>\n

\"Four<\/p>\n","protected":false},"excerpt":{"rendered":"

After multiple experiences in hotels between the South of France, London and Dubai, Lyece Major joined the Four Seasons H\u00f4tel des Bergues in Geneva. <\/p>\n","protected":false},"author":4,"featured_media":21487,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"New pastry chef at Four Seasons | Restaurant | Edouard Amoiel","description":"After multiple experiences in hotels between the South of France, London and Dubai, Lyece Major joined the Four Seasons H\u00f4tel des Bergues in Geneva."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[351],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-21485","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/21485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=21485"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/21485\/revisions"}],"predecessor-version":[{"id":21489,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/21485\/revisions\/21489"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/21487"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=21485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=21485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=21485"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=21485"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=21485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}