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Chef Pâtissière

For Eve Moncorger, patisserie is a life-long passion awakened by her grandmother at the tender age of fifteen.

Her career began at our glamorous sister property Hotel du Cap-Eden-Roc in 2008 where she learnt to create elaborate sweet sensations to stun the cosmopolitan clientele.

Today Eve Moncorger spends winter seasons at L’Apogée Courchevel and joins Château Saint-Martin & Spa for the summer seasons. Guests will be delighted by the delicacy and creativity of Eve’s work.


Pearls of Japan with coconut milk - Recipe

500g coconut pulp
400g milk
60g Japanese pearls
250g whipped cream
2 mangos 

Soak the Japanese pearls for approximately 10 minutes in cold water.

Drain and rinse.

Heat the coconut pulp and milk then add the Japanese pearls. Cook for approximately 20 minutes over low heat.

Once cooked, the cream should be smooth and the Japanese pearls fondant

Quickly cool the preparation then add the whipped cream.

Peel the mango and cut cheeks (remove core). Chop the mango into cubes approximately 15mm x 15mm and then store in the refrigerator.

Collect all the cube pieces which are not even. Mix them with 10% of their weight in sugar. Drain the coulis through the filter then store in the refrigerator.

Place the Japanese pearls in a circular shape, on a deep plate.

Add the mango cubes, a few thin slices of freshly grated coconut and a little coulis.

Grate over a little Japanese black sugar before serving.

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