Guillaume Cabrol began his culinary adventure by immersing himself in the world of pastry-making, before being seduced by the mysteries of leavened dough. From the Plaza Athénée to the shadow of Alain Ducasse, he became head baker in 2015, kneading the soul of the gourmet restaurant. Then, thirsting for discovery, he joined the Four Seasons George V, adding his creative touch to the bakery selection. Aside from creating a carousel of sweet treats, Guillaume shares his passion by guiding his teams, transforming bakery into a sensory adventure, full of childhood memories. Orange blossom-flavored fougasses and his famous apple turnovers are among some of his signature gustatory gems.