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Chef Hélène

Hélène Kerloeguen

At the Prince de Galles, chef Hélène Kerloeguen develops unique and delicious collections, which are offered at the Bar & Restaurant le 19.20 by Norbert Tarayre.
Tea Time

An Exceptional Tea Time

Chef Hélène's tea-time menu, for example, takes you back to the Paris of the 1920s, with pistachio-flavored Paris Brest and tasty Basque cake. For fruit lovers, the pear bourdaloue and lemon tarts are sure to please! And for those with a sweet tooth: discover the black forest.

Unique Creations for Brunch

Chef Hélène also offers delicious creations for Sunday Brunch: homemade viennoiseries, a multitude of cakes (mini Paris-Brest, cheesecake, cookies, and much more) and tarts à la découpe.
ONDE, the Easter Egg from Pastry Chef Hélène Kerloeguen

ONDE, the Easter Egg from Pastry Chef Hélène Kerloeguen

For her second Easter creation at The Prince de Galles, A Luxury Collection Hotel, Paris, Pastry Chef Hélène Kerloeguen gets inspiration from the new decoration at the Restaurant and Bar 19.20 as well as the large mirror which adorns the wall of he Norbert Tarayre Chef's table.
All-Year Round Surprises

All-Year Round Surprises

Last but not least, Chef Hélène expresses her creativity throughout the year with signature desserts and occasional creations: from Easter eggs to Buche exceptionnelle, don't miss Chef Hélène's surprises!