BEHIND THE CURTAIN<\/h2><\/div><\/div><\/div>\n\n\t\n\t\t\n\n\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\n <\/div>\n<\/section>\n<\/div><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″]5 QUESTIONS FOR OUR PATISSIER, PABLO PELLEGRINELLI<\/h1>\n<\/div><\/div><\/div>[\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″]![\"\"](\"https:\/\/www.chateau-guetsch.ch\/wp-content\/uploads\/2023\/06\/Chateau_Guetsch_Mitarbeiter_Patissier-1.jpg\")
[\/vc_column][vc_column width=”1\/2″]![\"\"](\"https:\/\/www.chateau-guetsch.ch\/wp-content\/uploads\/2023\/06\/Chateau_Guetsch_Mitarbeiter_Patissier_Dessert_02.jpg\")
[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/6″]<\/div>[\/vc_column][vc_column width=”2\/3″]<\/div>What kind of dessert makes you dream?<\/h2>\n
Pablo Pellegrinelli: A perfect tartelette with cr\u00e8me p\u00e2tissi\u00e8re and summer fruits. It sounds simple, but it’s one of the most difficult things to achieve at a high level. My favourite is …<\/p>\n<\/div><\/div>
“What sweet makes you dream?”<\/p>\n
To be honest, I prefer to cook for my guests than to snack on desserts myself. Of course I try everything myself, but what I like best is very simple: a very good vanilla ice cream with passion fruit and mango.<\/p>\n
“What ingredient can’t you do without?”<\/p>\n
Vanilla and berries just have to be there. They harmonise fantastically. As long as it’s in season. Yuzu is also one of my favourite fruits.<\/p>\n
“Where do you get your balance from your work?”<\/p>\n
Even if it sounds a bit “weird”, I also like to cook in my free time and invite friends over. In summer, swimming in the lake and cycling, or in winter, dashing down the slopes on a snowboard.<\/p>\n
“What is your favourite place at Ch\u00e2teau G\u00fctsch?”<\/p>\n
The patisserie is certainly one of my favourite places, but the bar where Chef Mike M\u00fcller conjures up his cocktails is also one of them \ud83d\ude09<\/p>\n
“Why should you visit Lucerne?”<\/p>\n
Lucerne is a small but diverse city with wonderful places to discover. I’ve been here for almost 7 years and I’m always discovering new things.<\/p>\n<\/div><\/div>
<\/div>Pablo Pellegrinelli:<\/h3>\n
Even as a child, I was interested in patisserie because my father is the head patissier at the Hotel Waldhaus in Sils-Maria. In my early years, I helped out during the summer holidays to earn a little pocket money. After I finished school, I started an apprenticeship as a confectioner at the Hotel Hauser in St. Moritz and successfully completed it. After the apprenticeship I went to the winter recruit school in Airolo as a paramedic. After this adventure, I first moved to Zug to the Hotel Ochsen. After a year, I moved on to the beautiful Grisons region, to Arosa, to the Hotel Maran. After the winter season, I moved to Bad Ragaz to the Grand Resort. I stayed there for 3 \u00bd years until I felt like the city air again and moved to Lucerne. The Ch\u00e2teau G\u00fctsch seemed to be just the right address for me and I applied there. After 3 years at the Ch\u00e2teau G\u00fctsch, I went to Zurich for a season at the Hotel Baur au Lac in the 2-star Pavillon restaurant to challenge myself even more and to learn a lot. After this tough but very helpful season, I returned to the beautiful Ch\u00e2teau G\u00fctsch where I am still today. Where I will go in the future is still written in the stars.<\/p>\n<\/div><\/div>
5 QUESTIONS FOR OUR PATISSIER, PABLO PELLEGRINELLI<\/h1>\n<\/div><\/div><\/div>[\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][\/vc_column][vc_column width=”1\/2″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/6″]<\/div>[\/vc_column][vc_column width=”2\/3″]<\/div>What kind of dessert makes you dream?<\/h2>\n
Pablo Pellegrinelli: A perfect tartelette with cr\u00e8me p\u00e2tissi\u00e8re and summer fruits. It sounds simple, but it’s one of the most difficult things to achieve at a high level. My favourite is …<\/p>\n<\/div><\/div>
“What sweet makes you dream?”<\/p>\n
To be honest, I prefer to cook for my guests than to snack on desserts myself. Of course I try everything myself, but what I like best is very simple: a very good vanilla ice cream with passion fruit and mango.<\/p>\n
“What ingredient can’t you do without?”<\/p>\n
Vanilla and berries just have to be there. They harmonise fantastically. As long as it’s in season. Yuzu is also one of my favourite fruits.<\/p>\n
“Where do you get your balance from your work?”<\/p>\n
Even if it sounds a bit “weird”, I also like to cook in my free time and invite friends over. In summer, swimming in the lake and cycling, or in winter, dashing down the slopes on a snowboard.<\/p>\n
“What is your favourite place at Ch\u00e2teau G\u00fctsch?”<\/p>\n
The patisserie is certainly one of my favourite places, but the bar where Chef Mike M\u00fcller conjures up his cocktails is also one of them \ud83d\ude09<\/p>\n
“Why should you visit Lucerne?”<\/p>\n
Lucerne is a small but diverse city with wonderful places to discover. I’ve been here for almost 7 years and I’m always discovering new things.<\/p>\n<\/div><\/div>
<\/div>Pablo Pellegrinelli:<\/h3>\n
Even as a child, I was interested in patisserie because my father is the head patissier at the Hotel Waldhaus in Sils-Maria. In my early years, I helped out during the summer holidays to earn a little pocket money. After I finished school, I started an apprenticeship as a confectioner at the Hotel Hauser in St. Moritz and successfully completed it. After the apprenticeship I went to the winter recruit school in Airolo as a paramedic. After this adventure, I first moved to Zug to the Hotel Ochsen. After a year, I moved on to the beautiful Grisons region, to Arosa, to the Hotel Maran. After the winter season, I moved to Bad Ragaz to the Grand Resort. I stayed there for 3 \u00bd years until I felt like the city air again and moved to Lucerne. The Ch\u00e2teau G\u00fctsch seemed to be just the right address for me and I applied there. After 3 years at the Ch\u00e2teau G\u00fctsch, I went to Zurich for a season at the Hotel Baur au Lac in the 2-star Pavillon restaurant to challenge myself even more and to learn a lot. After this tough but very helpful season, I returned to the beautiful Ch\u00e2teau G\u00fctsch where I am still today. Where I will go in the future is still written in the stars.<\/p>\n<\/div><\/div>
[\/vc_column][vc_column width=”1\/2″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/6″]What kind of dessert makes you dream?<\/h2>\n
Pablo Pellegrinelli: A perfect tartelette with cr\u00e8me p\u00e2tissi\u00e8re and summer fruits. It sounds simple, but it’s one of the most difficult things to achieve at a high level. My favourite is …<\/p>\n<\/div><\/div>
“What sweet makes you dream?”<\/p>\n
To be honest, I prefer to cook for my guests than to snack on desserts myself. Of course I try everything myself, but what I like best is very simple: a very good vanilla ice cream with passion fruit and mango.<\/p>\n
“What ingredient can’t you do without?”<\/p>\n
Vanilla and berries just have to be there. They harmonise fantastically. As long as it’s in season. Yuzu is also one of my favourite fruits.<\/p>\n
“Where do you get your balance from your work?”<\/p>\n
Even if it sounds a bit “weird”, I also like to cook in my free time and invite friends over. In summer, swimming in the lake and cycling, or in winter, dashing down the slopes on a snowboard.<\/p>\n
“What is your favourite place at Ch\u00e2teau G\u00fctsch?”<\/p>\n
The patisserie is certainly one of my favourite places, but the bar where Chef Mike M\u00fcller conjures up his cocktails is also one of them \ud83d\ude09<\/p>\n
“Why should you visit Lucerne?”<\/p>\n
Lucerne is a small but diverse city with wonderful places to discover. I’ve been here for almost 7 years and I’m always discovering new things.<\/p>\n<\/div><\/div>
Pablo Pellegrinelli:<\/h3>\n
Even as a child, I was interested in patisserie because my father is the head patissier at the Hotel Waldhaus in Sils-Maria. In my early years, I helped out during the summer holidays to earn a little pocket money. After I finished school, I started an apprenticeship as a confectioner at the Hotel Hauser in St. Moritz and successfully completed it. After the apprenticeship I went to the winter recruit school in Airolo as a paramedic. After this adventure, I first moved to Zug to the Hotel Ochsen. After a year, I moved on to the beautiful Grisons region, to Arosa, to the Hotel Maran. After the winter season, I moved to Bad Ragaz to the Grand Resort. I stayed there for 3 \u00bd years until I felt like the city air again and moved to Lucerne. The Ch\u00e2teau G\u00fctsch seemed to be just the right address for me and I applied there. After 3 years at the Ch\u00e2teau G\u00fctsch, I went to Zurich for a season at the Hotel Baur au Lac in the 2-star Pavillon restaurant to challenge myself even more and to learn a lot. After this tough but very helpful season, I returned to the beautiful Ch\u00e2teau G\u00fctsch where I am still today. Where I will go in the future is still written in the stars.<\/p>\n<\/div><\/div>