{"id":203261,"date":"2023-11-28T17:23:42","date_gmt":"2023-11-28T15:23:42","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/2023\/11\/chef-alex-the-creme-de-la-creme-at-the-patisserie-riviera\/"},"modified":"2023-11-28T17:28:58","modified_gmt":"2023-11-28T15:28:58","slug":"chef-alex-the-creme-de-la-creme-at-the-patisserie-riviera","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/en\/2023\/11\/chef-alex-the-creme-de-la-creme-at-the-patisserie-riviera\/","title":{"rendered":"Chef Alex, the cr\u00e8me de la cr\u00e8me at the P\u00e2tisserie Riviera"},"content":{"rendered":"\n

Located on Boulevard des Moulins, the establishment, which opened in 1955, is an institution in Monaco.\u00a0<\/strong><\/p>\n\n

Everyone’s busy in the back room. The festive season is a crucial time for the staff. Chef Alex, who runs the pastry shop along with Nikolai Zhur, has been up since 4 am. He welcomes us into the little office between the kitchens and the store, amidst the Christmas packaging. <\/p>\n\n

Born in Moscow, Alexander Seleznev first studied pastry-making in his home country. He knew from an early age, around 10, that his passion would become his profession.\u00a0“As a child, I loved working with and baking dough, making shortbread, chocolates and Viennese pastries… But there wasn’t much of a variety in Russia, so I soon became interested in sweets from around the world.”\u00a0<\/i><\/p>\n\n

At the age of 17, and motivated to the hilt, young Alexander became enrolled at a specialist hotel and catering college in Moscow, before moving on to the Hotel M\u00e9tropole there for his first professional experience.\u00a0“I rubbed shoulders with chefs from all over the world who passed on their expertise in their countries’ specialities,”<\/i> he says. Italian tiramisu, French \u00e9clairs, American cheesecake… for Chef Alex, it was all a piece of cake!<\/p>\n\n

Where to find Monaco\u2019s best bakery? Your views<\/a><\/p>\n\n

For his career’s sake, Alexander knew he had to go for broke and enter culinary competitions. He won the title of “Best Pastry Chef in Moscow” in 2000 and, the icing on the cake, “Best Pastry Chef in Russia” in 2001, as well as many other awards. \n \n<\/p>\n\n

The pastry chef, then in his thirties, opened his first business in Moscow with his team-mate Nikolai. He took part in a TV cookery show in Russia and began writing books. “I did a lot of studying and testing, and I wanted to pass on everything I’d learnt. So I started out on my own, but then a publisher contacted me. I’ve written 50 recipe books and sold a total of 1 million copies,” <\/i>smiles Alexander who, at the same time, ran a vocational school in Moscow for two years.<\/p>\n\n

The dream premises <\/h2>\n\n

But his lifelong goal was the French Riviera. As luck would have it, a pastry shop became available in the heart of Monte-Carlo. The former owners were retiring and closing down the family business. A godsend for these third owners, who instantly fell in love with the premises. <\/p>\n\n

“I loved everything about it. The kitchens, the dining room, the terrace… I said to myself, ‘This is my dream’ .” <\/i>But the Russian pastry chef had to win over the Monegasques’ palates and take their traditions on board. “We don’t celebrate Easter in Russia, for example, and we don’t serve logs or macaroons. So I studied what people liked here, and then I put some more unusual products on display.”<\/i>\u00a0 You’re probably wondering what the pastry chef’s favourite dessert is. Tarte Tatin. It doesn’t stay on the plate for long.<\/p>\n\n

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The concept, designed by Caterina Reviglio Sonnino, is enchanting and whimsical, especially during the festive season – \u00a9 Monaco Tribune\u00a0<\/em><\/p>\n\n

Since then, the 50-year-old has also developed sugar-free, gluten-free, egg-free and lactose-free pastries, but his speciality is still cakes made to order, for the creative aspect. One of the most iconic is the one he made for the wedding of Louis and Marie Ducruet in July 2019. A fabulous seven-tier wedding cake with a cascade of over 200 sugarpaste flowers and the bride and groom’s initials. <\/p>\n

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Une publication partag\u00e9e par Alex Seleznev (@chefalexmonaco)<\/a><\/p>\n<\/div>\n<\/blockquote>\n