Orange County Register

I recently wrote about Stephane Treand, executive pastry chef at the St. Regis Monarch Beach Resort & Spa in Dana Point, Food Network competitor, chocolate-maker extraordinaire and one of a three-man team to compete in the World Pastry Team Championships this summer.

But honestly - how good can he be?

Treand wheeled out a tray full of cake for me on a recent visit to his kitchen. The verdict?

Creamy. Crunchy. Chocolaty. Fruity.

Treand and his team seemed to be taking no chances. The delicacy, pictured above, was all cakes to all consumers - an explosion of tastes ranging from velvety dark chocolate, red raspberry coulis, crunchy nut meringue, and creamy chocolate mousse. In one sense, it seemed way too complicated. On the other hand - what am I saying?!

We should all have those kinds of complications.

Treand shrugged and seemed unimpressed by his creation. The cake, he said, was just an experiment as the team hones their recipes for the upcoming competition.

I was happy to be guinea pig.

Want your own slice? Other than eating at the hotel’s pricey restaurants, there are few ways to sample Treand’s creations. But the Treand said he is in the process of rethinking the hotels informal cafe, Crust, which serves delectable sandwiches (the buffalo mozzarella, heirloom tomato and ham sandwich is pictured) and a few danishes and croissant, but not much else. In the near future, he hopes to offer a wider range of breads and pastries that won’t break the bank.

St. Regis Monarch Beach Resort & Spa

1 Monarch Beach Resort

Dana Point, CA 92629

949-234-3200

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