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87 GaultMillau points. 6 restaurants. One collection. 🇨🇭

A proud moment for the Bürgenstock Collection.

Six restaurants across Lake Lucerne, Bern and Lausanne have been recognised in the GaultMillau Guide Switzerland 2027:

16 points — Spices Kitchen & Terrace
15 points — Verbena by Christian Scharrer — NEW
15 points — La Brasserie du Royal
14 points — Oak Grill & Pool Patio
14 points — Jack’s Brasserie
13 points — Parisa – Persian Cuisine

This recognition reflects the passion, commitment and consistency of our culinary and service teams across the entire collection.

A big thank you to everyone behind these restaurants — and congratulations to all involved. ❤️

#BürgenstockCollection #GaultMillauSchweiz #BürgenstockResort #RoyalSavoy #HotelSchweizerhofBern

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For Guanaja’s 40th anniversary, Daniel Texter has crafted an entremets where every layer reveals a new expression of chocolate. 🍫
Guanaja financier, crunchy roasted sourdough bread crumble, Guanaja Namelaka and Oabika with delicate fruity notes, Guanaja mousse and dark chocolate mirror glaze… A succession of textures and flavors designed to preserve the balance of the creation, letting Guanaja’s character take center stage.
An interpretation built on precision, where every element enhances the chocolate without ever overpowering it. ✨
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Pour les 40 ans de Guanaja, Daniel Texter imagine un entremets où chaque couche révèle une nouvelle expression du chocolat. 🍫
Financier Guanaja, croustillant aux éclats de pain au levain torréfié, Namelaka Guanaja et Oabika aux délicates notes fruitées, mousse Guanaja et glaçage miroir au chocolat noir… Une succession de textures et de saveurs pensée pour préserver l’équilibre de la création et laisser toute sa place au caractère de Guanaja.
Une interprétation tout en précision, où chaque élément sublime le chocolat sans jamais prendre le dessus. ✨

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Daniel Texter presents an entremets where every texture reveals a different facet of Guanaja. ✨
Guanaja financier, crunchy roasted sourdough bread, Guanaja Namelaka & Oabika, airy mousse and dark chocolate mirror glaze come together in a creation where finesse and intensity echo one another with every bite. 🍫
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Daniel Texter signe un entremets où chaque texture révèle une facette de Guanaja. ✨
Financier Guanaja, croustillant au pain au levain torréfié, Namelaka Guanaja & Oabika, mousse aérienne et glaçage miroir au chocolat noir s’assemblent dans une création où finesse et intensité se répondent à chaque bouchée. 🍫

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Daniel Texter, Executive Pastry Chef, looks back on his first memories of Guanaja, a chocolate that has been part of his journey since the very beginning of his career and that he considers one of the true pioneers of modern chocolate. 🍫
For the Chef, Guanaja stands out for its balance, subtlety and intensity, allowing the true expression of cocoa to take center stage rather than sweetness. A vision that continues to resonate with evolving consumer expectations and the future of pastry.
In this interview, Daniel Texter also shares his vision for the future of chocolate: one driven by sustainability, where the quality of the beans and the authentic taste of cocoa are more important than ever. ✨
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Daniel Texter, Chef Pâtissier Exécutif, revient sur ses premiers souvenirs avec Guanaja, un chocolat qui l’accompagne depuis le début de sa carrière et qu’il considère comme l’un des grands précurseurs du chocolat contemporain. 🍫
Pour le Chef, Guanaja se distingue par son équilibre, sa subtilité et son intensité, laissant toute sa place à l’expression du cacao plutôt qu’à la sucrosité. Une vision qui résonne encore aujourd’hui avec les attentes des consommateurs et l’évolution de la pâtisserie.
À travers cette interview, Daniel Texter partage également sa vision de l’avenir du chocolat : un avenir guidé par la durabilité, où la qualité des fèves et le goût authentique du cacao occupent plus que jamais une place centrale. ✨

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Pure Vanilla.. - Simple but elegant. By @texterinc
This cake celebrates Tahitian vanilla in six distinct layers and textures, each designed to reveal a different side of one of pastry’s most beautiful ingredients.
Creamy yet light. Rich yet balanced.
Inspired by the unforgettable V8
Cake from Adriano Zumbo — a dessert that reminds us that true luxury often lies in simplicity.
#vanilla #cake #white #pastryart #cakedecorating

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15 years ago, 15 iconic signatures.
Les Amis Singapore 2011. Incredible time and amazing team. #cooking #food #singapore #50bestrestaurants #kochen

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我覺得其實要分清楚「不好吃」與「不喜歡」

2月14日到3月14日之間，對我來說就是屬於朱古力的時節，所以最近都在找好吃的朱古力蛋糕。

正好最近在threads看到有人分享說文華的芝士蛋糕「1963文華芝士蛋糕」，想起也有好幾年沒吃了，就決定去那裡順道也吃朱古力蛋糕。

因為在找他們主廚的名字，又看到了幾則關於這個芝士蛋糕的貼文，當然有喜歡的人，但也有人說這個芝士蛋糕「普通」、「不覺得好吃、不驚艷」、「就是一個芝士蛋糕」。

這讓我想到曾經和朋友討論過這個問題，其實為什麼一定要驚艷？

這個蛋糕的名字1963就是包含了其歷史價值，以及傳承下去的這個食譜，如果因為現代太多嘩眾取寵、追求新奇的東西，而覺得這種傳統美就是「普通」、「不好吃」，這樣對製作者公平嗎？而看了這些評論的潛在顧客，可能就因為這樣決定不去，錯失了品嚐的機會。

記得和朋友討論的時候，用過這個例子：
如果一個抹茶蛋糕，名字是「特濃抹茶蛋糕」，而它在大眾認知上其實抹茶味很淡，那這樣主廚可能沒有做到他承諾的味道，或許還可以給負評；但如果這個蛋糕的名字只是「抹茶蛋糕」，而進食的人覺得味道不夠濃，那只是這不符合自己的喜好，只能說不喜歡，而不能說不好吃吧？因為清新淡雅的抹茶蛋糕，可以是主廚本身想傳達的味道。

然後我看到主廚Daniel Texter關於這個蛋糕的IG貼文：
“Some things are better to keep them as they are.. Cant touch or change this Cake!!!”

相信他想傳達的味道究竟是怎樣，這很明顯了吧？

🧀🧀🧀🍫🍫🍫

扯得太遠了，總之我是享受這個只是蛋糕的。而本身的目標朱古力蛋糕，今次買了兩個：「純素黑朱古力四季橘蛋糕」和「黑森林卷」。

上面提過花了點時間去找主廚的名字，是因為文華香港的官方網站、Facebook介紹及貼文，所說的名字都不一樣🤣我甚至找了他們的
LinkedIn來看，雖然不太肯定實際THE MANDARIN cake shop的現任主廚，但以上兩款朱古力作品都是出自Daniel Texter主廚(Senior Executive Pastry Chef for R&D)的創作，所以上面就先寫他的名字吧！

另外，早前有引起討論的文華副線LMO Freshly Baked(圖7)，主廚應該是Carles Codina Escofet (Executive Pastry Chef) 。

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🎄 CHRISTMAS GIVEAWAY 🎄
We are excited to offer three lucky winners a festive chocolate cake crafted with Manjari 64% by Chef Daniel Texter @texterinc, Executive Pastry Chef at Mandarin Oriental @mo_landmarkhk.
🍫 Layers are: Dark Chocolate and Sea Salt Crunch, followed by a 64% Manjari Chocolate Ganache, Chocolate Chiffon Sponge soaked in Cocoa Nib infused syrup and a 64% Manjari Dark Chocolate Mousse

To be eligible, you must:
1️⃣ Follow us @Valrhona_asiapacific
2️⃣ Like & share this post
3️⃣ Count & tag 3 friends you want to share this cake with
4️⃣ Open to residents of Hong Kong only.

📅 Giveaway ends on 7th December 2025, 11:59 PM. 3 winners will be drawn and contacted by DM on 8th December 2025.

May the Xmas luck be with you!

#valrhonachocolate #ValrhonaAsia #Christmas #Manjari #giveaway

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Thank you to the passionate Chefs who showcase Valrhona through their exceptional desserts.

Refined textures, meticulous decorations, masterful flavour pairings – each creation is a true signature.

A big bravo to all those who elevate our couvertures every day! 🧑‍🍳

📌 Save this post for endless inspiration!

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Merci aux Chefs passionnés qui font rayonner Valrhona à travers leurs desserts d’exception.

Textures raffinées, décors soignés, jeux de saveurs maîtrisés : chaque pâtisserie est une véritable signature.

Un grand bravo à celles et ceux qui subliment nos couvertures au quotidien ! 🧑‍🍳

📌 Enregistrez pour faire le plein d’inspiration !

📸 8 - @cammilha 9 - @lea.lmp10

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Joyeuses Pâques ! 🍫🐣

Des œufs au chocolat ou praliné, aux créations chocolatées des Chefs et Artisans pour Pâques, chaque bouchée est une célébration de la gourmandise et de la créativité !

Et voici quelques superbes exemples de la créativité des Chefs pour cette saison, créés avec notre chocolat et notre praliné :

🥚@jonathanchauve Chef Pâtissier et Chocolatier, Weiss
🥚Daniel Texter @texterinc Chef Pâtissier exécutif, Mandarin Oriental, Hong Kong @mo_hkg
🥚 La Pâtisserie Marqueur de sens @marqueurdesens

#chocolatweiss #weisschocolate #easter #paques #chocolovers

Nous vous souhaitons à toutes et à tous de joyeuses et délicieuses fêtes de Pâques, remplies de chocolat ! 🍫🇫🇷

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Happy Easter! 🍫🐣

From chocolate and praline eggs, to Chefs and Artisans’ chocolate creations for Easter, every bite is a celebration of indulgence and creativity!

And here re some beautiful examples of Chefs’ creativity for this season, created with our chocolate and praline:

🥚Jonathan Chauve, Pastry Chef and Chocolatier, Weiss
🥚Daniel Texter, Exécutif Pastru Chef, Mandarin Oriental, Hong Kong
🥚La Pâtisserie Marqueur de sens

Wishing you all a joyful and delicious Easter filled with plenty of chocolate! 🍫🇫🇷

#chocolatweiss #weisschocolate #easter #paques

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