While the "Farm to Plate" cuisine of Chef Jérémie Muller delights gourmets who appreciate high-quality produce, refined pastries prepared by Chef Gaëtan Guillot are a delicious finale to a meal at the Domaine de Rymska.

Aged 29, born in Mercurey in Burgundy, he can lay claim to a rather exceptional career : pastry-maker in a boutique in Paris, then a spell at the prestigious Vague d’Or-Cheval Blanc, Arnaud Donckele's 3-star address in Saint Tropez, and finally five years as assistant to the chef at the Hôtel Matignon ! Three Prime Ministers later ("Edouard Philippe couldn't resist the "Coupe Colonel" with lemon-vodka !"), Gaëtan Guillot now proposes irresistible pastries adhering to the philosophy of the Domaine de Rymska.

"Whenever possible, I use fruit from the orchard at La Ferme and always, of course, seasonal fruit," he explains. "My aim is to offer distinctive flavours while playing on several textures and proposing rather classic pastries but with a twist : a spice, for example, which gives the dessert its originality." Last spring, Gaëtan Guillot presented "Le Fruit Rouge" with its almond milk mousse, a pistou sauce made of lime and herbs from the garden. This summer, it was a "Meringue" garnished with a peach compote and cumin-flavoured cream. This winter will bring new surprises, though the chef will also always propose a Chocolate pastry and a Soufflé. A short menu, but very rich in flavour !