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At the heart of Disneyland Paris: Pierre-Yves designs the shape of the desserts


For three years, this perfectionist forties has been choosing the shape and recipes of sweet treats from all restaurant brands.

On the table, a Minnie donut clashes with her red bow tie.

At Disneyland Paris, desserts are often shaped like cartoon characters.

Behind these creations in warm colors hides the inventiveness of Pierre-Yves, in charge of culinary development.

For the past three years, he has chosen the appearance and flavors of the sweet treats from all of the restaurant chains at Disneyland Paris.

In a large kitchen - called "the chef's workshop" - located about fifty meters from the amusement park, this perfectionist quadra with a calm voice tests all the recipes.

“He is the one who creates the magic on the plate”, summarizes a park staff.

Read alsoDisneyland Paris: behind the scenes of the end-of-year celebrations, alongside shadow workers

In all, six chefs prepare all the meals here.

Around the stoves, drawings of cakes in shimmering tones brighten up the walls.

Because here, even a simple milkshake must be visual.

Originally, Pierre-Yves arrived in 1999 in a restaurant in the park.

Gradually, he climbed the ladder to the creation part.

"I start from a request and I try to implement it," he explains.

For ten years, the theming of dishes has intensified in the park.


“Sometimes I have too many ideas!


He first draws the shape of the product in pencil or on the computer, then imagines the recipe.

“If I have a pink princess dress, I wonder what is pink in flavor, like strawberry,” he illustrates.

Then, the cook sends the drawing to the franchise, which comes back to him to finalize the dessert.

“Some characters are refused”, he specifies, before joking: “Sometimes I have a little too many ideas!


This year, the chef has designed a small igloo housing Mickey Mouse for fast food outlets.

He also collaborates with the show teams to transcribe the theme on the plates.

In all, each recipe takes him six months to develop.

“I concocted ice cream on the theme of Alice's labyrinth, he quotes.

These creations allow visitors to continue the immersive experience.

We know that the product will be photographed for Instagram.


Can you recognize who inspired this cookie?

LP/Arnaud Dumontier

For an Avengers Campus restaurant, he also made huge cakes and… tiny desserts.

This winter, he has developed taste combinations around gingerbread.

Each year, he pays attention to changing tastes.

“Before, yule logs were made by pastry chefs.

From now on, we are turning to lighter offers such as foams.

We lower the sugar level because customers are looking for healthy products.

All of our dyes are chemical free.

We have also had a vegan offer for five years.


Read also“499 euros is not nothing”: at Disneyland Paris, customers of the Annual Pass denounce an “unfair system”

In one corner, different shapes of mussels pile up in a basket.

Minnie and Donald rub shoulders with Olaf, from “the Snow Queen”.

"Olaf hasn't passed yet, but I think he will get there eventually!"

he teases.

Source: leparis

All life articles on 2022-12-27

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