Chef Biography

Erwan Le Dantec received his CAP degree as pâtissier from the CFA des Côtes d’Armor in 1997.  After a year in the service, his first job as pâtissier started in 1998 with Great Chef Patrick Guilbaud in Dublin, Ireland.  He was elevated to chef de partie in March of 1999 and two months later, the Great Chefs television crew showed up to tape him for their Great Chefs of the World television series (episode #183).

In 2000, he returned to Geneva, Switzerland to join the Mandarin Oriental Hotel Group as chef de partie. Later that year he moved over to the Hotel Beau-Rivage in Geneva as second de pâtisserie, working his way up the kitchen ladder.  In 2008 he became the Chef Gerant for the World Economic Forum, where he remained until 2014.  He now is the chef de cuisine for the Orpea Clinic just outside Geneva in Nyon, Canton de Vaud, Switzerland.


Iced Caramel Mousse with Bitter Chocolate Coulis

Serving: 8 Print Iced Caramel Mousse with Bitter Chocolate Coulis By Great Chefs April 1, 2014 Exquisite columns of smooth chocolate enclose a piece of chocolate sponge cake and two mousses, one chocolate, one caramel. Note the technique for making the meringue used in the mousses: this is called Italian meringue, and it is sturdier […]

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