The 2027 Guide Lebey has recognized Maxime Krol, Pastry Chef at Le Clarence, with its Best Dessert of the Year award. A distinction that celebrates both his work and the essential place pastry holds within the gastronomic experience at Le Clarence. A PASTRY OF PRECISION As part of the brigade led by Andrea Capasso, Maxime Krol creates desserts defined by precision of technique, balance and a particular attention to the integrity of each ingredient. The dessert recognized by the Guide Lebey is a delicate expression of this approach: loquats in almond feuille, candied Meyer lemon and ribboned sabayon with white amaretto. A composition in which textures echo one another, where the freshness of the fruit meets the softness of almond and the indulgence of the sabayon. Through this creation, Maxime Krol presents a nuanced dessert that remains true to the culinary language of Le Clarence, with each element finding its natural place within the balance of the plate. THE GUIDE LEBEY’S PERSPECTIVE In its 2027 edition, the Guide Lebey highlights Maxime Krol as “a new talent with a more than promising future”, praising a style of pastry that finds its balance between classicism and modernity. Through this distinction, the Guide highlights the distinctive character of his creations, their balance and their ability to bring the dining experience to a graceful close. An approach in which product, texture and flavour are expressed with restraint, in a pastry style defined by precision and confidence. The award also reflects the collective work of the Le Clarence brigade, united by the same commitment to precision, sensitivity and taste. “Whether through the blind tasting menus or the à la carte offering at lunch, a succession of meticulously crafted dishes is built around a single ingredient, explored through a multitude of flavors. The finale, orchestrated by Pastry Chef Maxime Krol, proves equally magical.” Guide Lebey 2027 MORE STORIES