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.
We’re excited to continue our run of quarterly Dessert Evenings at Minanoie in 2018. Bookings are now open for the following dates: August 23, 24, 25 and October 25, 26, 27. Please use the app below to book your table.
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.
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.