L’Apogée Courchevel is delighted to welcome Eve Moncorger back this season, this time as the resort’s Head Pastry Chef Moncorger has risen through the dessert ranks at various Oetker Collection destinations, starting as the pastry commis at the Hotel du Cap-Eden-Roc in 2008, where she became the protégé of Lilian Bonnefoi, the hotel’s longtime Head Pastry Chef.
Jean-Luc Lefrançois, Executive Head Chef at l’Apogée Courchevel and Eve Moncorger, Head Pastry Chef
Since then, she has spent many summers in Antibes at Eden Roc and at the Château Saint-Martin & Spa in Vence, several winters in Courchevel and done a brief residency at Jumby Bay Island in Antigua. Of her travels, the French-born chef notes:
“It gave me the opportunity of meeting some wonderful people and sharing my experience while learning from others.”
Adds Jean-Luc Lefrançois, Executive Head Chef, at L’Apogée Courchevel, “We are delighted that Eve is back with her stunning creations.”A few examples from her repertoire: crisp chocolate hazelnut tart, honey pear with gingerbread and clementine, and a gluten-free Illanka chocolate, blackcurrant and coconut sorbet. Asked to summarize her pastry philosophy, Moncorger replies simply,“indulgent”.