A tour of the newly opened Bonbon Café Angelo Musa in Dubai with executive pastry chef Angelo Musa

A tour of the newly opened Bonbon Café Angelo Musa in Dubai with executive pastry chef Angelo Musa

Angelo Musa, the executive pastry chef of Plaza Athénée in Paris, is celebrating the opening of Bonbon Café Angelo Musa at The Lana in Dubai. The elegant French pâtisserie is a charming concept, offering culinary artistry and pure indulgence in equal measure. We learn more.

What can you tell us about the inspiration behind opening Bonbon Café Angelo Musa in Dubai?

Bonbon Café Angelo Musa in Dubai aims to provide a high-end experience with quality French pastry. Moreover, we have created a place where French elegance seamlessly blends with the characteristic luxury of Dubai. Our selection focuses on products and service inspired by French tradition, combined with luxury elements like Limoges porcelain from Marie Daage. Ultimately, our goal was to provide customers with a refined and opulent atmosphere while remaining true to our French roots.

How would you describe the pastry scene in Dubai and what are the latest trends?

As the World Pastry Champion and Best Craftsman of France, I have noticed significant growth in Dubai’s pastry scene. Additionally, in recent years, many French chefs have brought their expertise to the emirate, raising the overall standard. This influence translates into a greater attention to detail and a constant desire to provide the best, due to the evolution of pastry worldwide.

What difficulties, if any, have you faced in running Bonbon Café?

As someone who has led the pastry kitchen in prestigious establishments, like the Hôtel Plaza Athénée, I’m fortunate not to encounter major difficulties in managing Bonbon Café. Moreover, it’s thanks to having a great chef, Ankit Bhardwaj, and an exceptional team who work hard every day to deliver the best to our clientele.

What are your long-term goals for Bonbon Café Angelo Musa?

My long-term goals for Bonbon Café Angelo Musa are to ensure its success and maintain quality. Furthermore, regarding the opening of new establishments in the Middle East, I am open to opportunities.


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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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