Instagrammable desserts with pastry chef Frederic Guinot  of Waldorf Astoria Doha

Instagrammable desserts with pastry chef Frederic Guinot of Waldorf Astoria Doha

chef Frederic Guinot of Waldorf Astoria Doha

In this interview, chef Frederic Guinot, executive pastry chef of Waldorf Astoria Doha, shares his passion for crafting desserts that are as beautiful as they are scrumptious.


How do you rate the pastry scene in Doha?

Having worked as a pastry chef for three decades and spending time throughout ESAME*, I’m excited to bring my skills to Doha. Furthermore, the region is famous for the quality of ingredients and spices available. In addition, it offers diverse pastry options, from street food to exquisite luxury masterpieces. At Ledoux, we reimage French Provencal sweet traditions with Qatari influences. Our aim is to transport you on a sweet journey from the South of France to the Arabian Gulf. As an example, The Badian is a signature dish, blending chocolate cake’s sweetness with star anise, date ice cream and cardamom.

In what way are incorporating the Instagram element into your pastry offering?

Ledoux is a playful European patisserie café within Waldorf Astoria Doha West Bay. We draw inspiration from around the world, fusing French classics with a touch of nostalgia to create aesthetically lavish cakes. The café is a pastel-hued space that offers a decadent experience mixed with high-end luxury service and superb craftsmanship. Furthermore, our La Vie En Rose offers savory bites and sweets that combine eye-catching colors.

In your opinion, what are the top pastry trends that chefs should integrate into their menus?

My motto is simplicity, taste and texture, and, above all else, attention to detail and a sophisticated experience. Quality ingredients are at the soul of baking. Furthermore, prioritizing sustainability and reducing waste is important, such as free-range eggs and local dairy products.

Currently, we’re offering gluten-free, nut-free options and items that include fresh herbs. Spices are very popular, enhancing the flavors. Thus, I recommend trying our Reneitte, a white chocolate apple cake, paired with homemade spice mix and parsley.


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*ESAME: Europe, South America, Asia and the Middle East

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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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