A bridge between engineering and pastry

Dali Zorgati's path is a bridge between two worlds: engineering and the art of pastry. His career is a mosaic of contrasting experiences, where the rigour of the engineer has met the precision of the pastry chef's hand.

Trained at Le Cordon Bleu Madrid and then in Paris, he understood that pastry is an art built on an exact science: everything is measured, adjusted, proven. From these two complementary worlds, the chef has drawn a singular vision: a pastry that is rigorous and delicate, where flavour pairings are designed like architecture and each component finds its right place.

The heritage of the Mediterranean and the memory of childhood

Between the sweetness of Tunisia, the finesse of France and the generosity of Spain, the chef grew up with one certainty: you cook first of all for the people you love. His desserts carry that Mediterranean warmth, the warmth of tables that grow longer when a guest arrives, dishes passed from hand to hand, recipes that travel from one generation to the next.

Each creation is a memory, patiently composed. The taste of childhood is his material; the precision of the pastry chef, his method. They are designed to awaken a memory and then share it.

A capricious pastry

In each of his desserts, the chef combines boldness and indulgence, in contrasts, textures and flavours. Boldness meets craft to create the element of surprise.

His pastry is free and capricious, yet the offer remains coherent. Each creation is an experience in itself, precise in its balance, signed by a generous craftsman.