Interview with Chef Pascal Fourdrinier – restaurant Dans le Noir? Geneva

Originally from northern France, Chef Pascal Fourdrinier now leads the kitchen at the Ritz-Carlton. After arriving as Pastry Chef in 2014, he now delights guests at Dans le Noir ? Geneva, located inside the prestigious Ritz-Carlton Hôtel de la Paix. Let’s take a closer look at his journey and the exciting new challenge he and his brigade have embraced to dazzle you in complete darkness…

I began my training at the age of 14 in pastry. I then moved into chocolate and confectionery. At 18, I did a year of training as a caterer. After that, I focused on pastry for restaurants and boutiques.

Naturally, French and Italian cuisine.

I’ve always loved good food and working with fresh ingredients to bring out their best. That starts with choosing top-quality, local, and seasonal products.

I don’t have one specific reference. Over the course of my career, I’ve worked alongside many chefs who’ve taught me valuable lessons. But it’s through my passion and with my team - especially my Head Chef, Rosario Abramo that I create my menus.

Even though guests come primarily for the experience of dining in the dark, I make it a point with my team to ensure the food is just as much a highlight, just like in the other two restaurants.

We manage dietary restrictions and allergies on a daily basis. From the beginning, my team and I aim to design dishes that avoid as many allergens as possible, while keeping the flavors rich and the plates exciting.

The apple turnovers we made during my apprenticeship, using apples picked straight from my mentor’s orchard.

Lemon!

It’s a unique concept where only taste matters. It’s also a human experience that everyone should try at least once. This restaurant really suits my personality, I prefer staying behind the scenes and putting the spotlight on my close collaborators.