Pierre Roelofs
Dessert Evenings, Dessert Intensives, Pastry Consulting, Pastry Chef, Melbourne, Australia, Dessert Studies
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ABOUT

Pierre Roelofs is a Melbourne-based pastry and dessert chef. He is also the creator of the Dessert Evenings; a très special dessert degustation that has been running since 2010.

Pierre’s training is almost folkloric in its composition, a tale that starts on Switzerland’s alpine peaks, continues through some of the most bustling, creative kitchens in the world and returns back to the city of Melbourne, where his love of experimentation and curiosity continues to play out in his creations.

Pierre undertook a three-year apprenticeship at the same Swiss patisserie his father had apprenticed in thirty years earlier. In the mountain village of Sent he learnt the delicate arts of chocolate and pastry. The years that followed saw him find his groove in the 2 Michelin star kitchen of The Vineyard at Stockcross in Berkshire UK; head up a team of twelve at the Hotel Sofitel in Melbourne, and form a dynamic partnership with the talented Robin Wickens at the former Interlude in Fitzroy.

Other adventures have him segmenting thousands of mandarins and learning Spanish on-the-fly alongside Jordi Roca at the 3 Michelin star El Cellar de Can Roca in Spain, and working amongst the madness and magic of The Fat Duck in Bray, UK.

Pierre’s style is a distillation of all these experiences and more; each dish a combination of technique and precision imagined through a prism of wild texture and flavour.

Keep up with Pierre’s latest undertakings at the social media links below, via the newsletter or contact him directly at pierre@pierreroelofs.com

DESSERT EVENINGS

Our three October nights at Minanoie have sold out!

The Dessert Evenings will continue to pop up from time to time. Sign up to our mailing list or follow Pierre on instagram to be the first to know.

BOOKING POLICY

 

There’s a little a bit of housekeeping to take care of before you book your table. Please take note of the following:

Pierre creates and serves a unique set menu each night, which means it’s not always possible to accommodate dietary requirements.

Please email us before booking to confirm that we are able to cater to your dietary requirements.

Please choose your date and time carefully as we don’t offer booking changes, cancellations or refunds.
Given the unique nature of the Dessert Evenings we do require full payment at the time of booking. Our four course dessert degustation costs $65.
Non-alcoholic beverages can be purchased separately on the night.

DESSERT INTENSIVES

The Dessert Intensive course is an opportunity to join Pierre as he demonstrates a range of his desserts, revealing the recipes and techniques that have allowed him to create over 1000 desserts in his career. The story and development of each dish is also shared, giving an insight into the creative process, where to find inspiration and the hits and misses that can happen along the way.

If you’re keen to attend a Dessert Intensive course in the future please register your interest here

DESSERT TUBS

Introducing the Dessert Tubs! Pierre now serves his delicious multilayered creations in a handheld verrine for catering ease.

The Dessert Tubs are the perfect addition to seated and cocktail events. Choose from our menu of favourites or request a custom flavour combination.

We also offer Pierre’s signature Dessert Tubes if you’re looking for something extra special.

Email us your request and we’ll be in touch.

DESSERT STUDIES

The Dessert Studies is an ongoing project with fellow creatives that helps bring fresh inspiration to Pierre’s desserts. The project is all about starting conversations, exploring creativity and having a bit of fun along the way.

So far Pierre has worked with architect Andrew Maynard, Cindy-Lee Davies of Lightly, author Michelle MacKintosh, the Super Rad Nail Sisters, jeweller Julia deVille, illustrator Beci Orpin and weaver Maryanne Moodie.

‘Pierre Roelofs is unquestionably one of the most adventurous pastry chefs in this country, and a talent whose skills need to be seen to be believed. Any chance to taste his creations for yourself should be jumped at without hesitation.’

Pat Nourse, chief restaurant critic and managing editor, Australian Gourmet Traveller

 

‘The best pastry chef I’ve ever worked with.’

John Campbell, 2 Michelin starred chef, UK