Currently Executive Pastry Chef at Paris's Hotel Plaza Athénée, Musa is known for his avant-garde techniques and has won a string of awards including ‘Meilleur Ouvrier de France’ and ‘World Pastry Champion’. As one of the world’s most celebrated French pastry chefs - he's also worked with with Philippe Conticini and Alain Ducasse - he is held in high regard for his ability to express the full flavour spectrum of a hero ingredient, “Early in my career, I realised that taste was all about revealing emotions, while texture is the embodiment of the soul of a dessert” says Musa.
And now, Angelo Musa has opened a patisserie on the Fourth Floor at Harrods. The menu is a selection of Musa’s much-loved creations, alongside a few new recipes such as his hazelnut Paris-Brest, a strawberry and mint tartlet and a grapefruit-perfumed vanilla mille-feuille.
Exquisite pastries, cakes and savoury delights
Musa’s winning dessert for the World Pastry Cup. Named Papilio (meaning a family of butterflies in French), it marries chocolate sponge, mousse and cremeux with coconut, passion fruit and mango caramel and a dark-chocolate glaze.