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Christophe Devoille

Christophe Devoille is the Executive Pastry Chef of Atlantis, The Royal. Born in 1980 in Strasbourg, the German inflected city of France’s eastern borders, Christophe’s career began aged 15 years in his kitchen at home, making cakes with his mother. After pastry school, Devoille put his trade into practice and perfected his English for a year at the Michelin star New York institution La Côte Basque, helmed by Jean-Jacques Rachou, before moving back to Paris to join one of the legendary leaders in classic French haute cuisine, chef Alain Ducasse, spending more than a decade at his side.

Taking roles at Alain Ducasse au Plaza Athénée and restaurant le Jules Verne, located on the second floor of the Eiffel Tower, Christophe was promoted to corporate pastry chef for the Alain Ducasse Enterprise heading up the dessert team for 27 outlets worldwide. During this time Christophe travelled around the world supervising desserts and pastry at the chef’s many venues from Las Vegas, Hong Kong, Monaco, Russia and Tokyo.

Mango and passion fruit meringue

In 2014, Christophe packed his bags and moved to Macao, China to take a role with the pre-opening team as Executive Pasty Chef of Wynn Palace, one of the largest resorts in the region, boasting 2,000 rooms and 13 restaurants. In this role Christophe was responsible for a team of 36 across eight outlets, devising menus and perfecting the Wynn’s legendary macarons. After four years in Macao, Christophe moved across the pond to head up the pastry kitchen of London’s celebrity haunt and private members club, Annabel’s, before deciding to go it alone, travelling the world as a pastry chef consultant, opening Amazonico in London and Dubai, launching Pavlova in Miami, and developing a chocolate bonbons and macarons menu for Saudi chocolatier, Aani & Dani.

Apple tatin


In December 2019, Chef Christophe Devoille joined the pre-opening team of Dubai’s newest resort Atlantis, The Royal as Executive Pasty Chef. Today he oversees the development, creation and menu concepts for 17 restaurants and bars including Dinner by Heston Blumenthal, Jaleo by José Andrés and he opened his own Pastry Shop in the Atlantis The Royal Lobby “The Royal Tea Room by Christophe Devoille”.

In his new capacity at Atlantis, The Royal, Chef Christophe Devoille will be responsible for the overall success of the pastry operations, overseeing recruitment, sanitation, and maintenance aspects of the department, while working with senior management to develop the menu and production processes. He is handling 65 members in his team. In 2023, he was crowned “Best Pastry Chef of the Year” (Caterer Magazine), End of January 2024 if was awarded “Best Pastry Chef of the Year” in Gault & Millau Guide Book & Best Afternoon Tea 2024 in Dubai Timeout Magazine.

What inspired you to become a pastry chef? You’ve been in the industry for quite some time. Would you have done anything differently when first starting out?

One of my childhood memories that has greatly influenced the philosophy behind the food I create is the time I spent in my mother’s kitchen. Watching her pick fresh strawberries and herbs from our garden, turning them into simple yet incredibly flavorful desserts, left a lasting impression on me. It taught me the value of using seasonal and local ingredients, appreciating the freshness they offer, and letting their natural flavors take center stage. This memory inspired me to carry forward her ethos of cooking with simplicity and respect for the ingredients, aiming to create high-end dining experiences that are both delicious and rooted in a deep connection to the land and local producers.

Apple Tatin

What is the philosophy and ethos behind the food you create?

The philosophy and ethos behind the food I create is centered around using seasonal and local products to provide a simple yet high-end dining experience. By focusing on the freshness and quality of ingredients that are in season, I aim to highlight the flavors and uniqueness of each ingredient. Simplicity in the preparation allows the natural ingredients to shine, while still providing a refined and elevated culinary experience for diners. This approach not only ensures the highest level of taste and quality but also supports local producers and promotes sustainability in the food industry.

What’s the latest trend when it comes to baking and patisserie? What is one food (pastry) trend you wish would just go away?

The latest trend in baking and patisserie involves the integration of AI technology to innovate new molds and tools for pastry creation. By harnessing the power of artificial intelligence, pastry chefs and bakers are able to design and manufacture intricate, customized molds and tools that were previously difficult or time-consuming to create by traditional methods. This not only allows for a higher level of precision and detail in the finished products but also opens up a world of creative possibilities for presenting unique and visually stunning pastries and baked goods.

AI-driven advancements in baking and patisserie equipment continue to push the boundaries of traditional techniques, enabling chefs to unleash their creativity and elevate the art of pastry-making to new heights. One food trend I wish would go away is the obsession with overly elaborate pastries that prioritize appearance over taste. For me, food should be about enjoying simple, delicious flavors that evoke memories and create a genuine culinary experience. I believe in savoring the essence of ingredients and the joy of uncomplicated, well-executed pastries that bring comfort and satisfaction.

What is your baking style and the philosophy behind it?
My baking style leans towards simplicity and emphasizing the natural flavors of ingredients. I believe in using high-quality, seasonal ingredients to create delicious treats that are not overly complicated. The philosophy behind this approach is to let the ingredients speak for themselves, focusing on balance and texture to create enjoyable baked goods. I value techniques that enhance flavors and textures without overshadowing the essence of each ingredient. Ultimately, my goal is to deliver baked goods that are both comforting and memorable, reminding people of familiar tastes and creating moments of joy through food.

What’s your favourite comfort food? What’s your favourite pastry or cake or baked product ?

My favorite comfort food is Mediterranean cuisine. It reminds me of holidays with my wife, the warmth of summer, and the freshness of sun-kissed ingredients. The vibrant flavors of dishes like simple grilled fish seasoned with just olive oils and lemon, Italian pasta, or Spanish tapas evoke a sense of relaxation and joy, transporting me back to those memorable moments. The emphasis on fresh herbs, olive oil, and wholesome ingredients not only satisfies the palate but also nourishes the soul, making Mediterranean cuisine a true comfort and delight for me.

Blueberry cheesecake

The apple tatin holds a cherished spot in the realm of desserts, stirring memories of childhood and comforting moments shared around the table. With its luscious, caramelized apples nestled atop a buttery, flaky pastry crust, each bite delivers a perfect harmony of sweetness and tartness. The caramelized sugar lends a rich depth, enhancing the natural sweetness of the apples, while a dollop of cool crème fraîche adds a refreshing contrast. This timeless dessert not only delights the palate but also evokes a sense of warmth and joy, reminiscent of carefree days and the simple pleasures of enjoying good food with loved ones.

Who or what was your inspiration to become a pastry chef?
The inspiration to become a pastry chef stemmed from my love for art and a keen sense of detail. I’m captivated by the intricate beauty of pastry creations, where each dessert is crafted with precision and creativity. The ability to transform simple ingredients into exquisite works of edible art is truly inspiring. It’s this passion for blending flavors, textures, and aesthetics that drives my journey as a pastry chef, constantly pushing me to create desserts that not only taste exceptional but also delight the eyes and awaken the senses.

Pain chocolate

What is your advice to aspiring pastry chefs?

My advice to aspiring pastry chefs is to cultivate curiosity and passion for the craft. Stay curious about ingredients, techniques, and culinary trends. Let your passion drive you to experiment, innovate, and continuously improve your skills. Embrace challenges as opportunities to learn and grow. Stay dedicated to mastering the art of pastry, and never stop exploring new flavors and creations. With curiosity and passion as your guiding forces, you’ll find joy and fulfillment in creating delightful desserts that bring happiness to others.

exotic cheesecake

Future Plans?

In the future, I plan to open a new pastry shop to bring my passion for desserts to more people. I’m looking forward to expanding the brand and sharing unique creations that highlight culinary craftsmanship. Additionally, I hope to continue growing internationally, introducing innovative flavors and connecting with dessert lovers across different regions. I’m excited about the opportunities ahead and committed to creating memorable experiences through my pastry creations.

Would you consider yourself as an artist? Are you inspired by artists when you create your pastries? When you create different products everyday where do you get inspired from?

As a pastry chef, I do consider myself inspired by artistic principles in my craft. While I may not label myself as an artist in the traditional sense, I draw inspiration from artistic techniques and aesthetics when creating pastries. Every day, my creativity is fueled by a variety of sources: from seasonal ingredients and cultural influences to techniques learned from fellow chefs and trends in the culinary world. This diverse array of inspirations allows me to continually innovate and craft unique pastries that not only taste exceptional but also evoke delight and appreciation for the artistry behind each creation.

The topic of local food, from smaller, specialized and personally known producers, is becoming more important. What are some of your local partners from whom you source?

Supporting local producers is a cornerstone of our approach to sourcing ingredients. We take pride in collaborating with a variety of local partners here in the UAE who provide us with exceptional quality ingredients. We source local honey from apiaries known for their pure and rich flavors, dates from renowned local farms celebrated for their sweetness and texture, and an assortment of fresh herbs and seasonal fruits from different local suppliers. This commitment not only ensures freshness and authenticity in our products but also supports the sustainability and growth of our local community.

banana, caramel and milk chocolate

What would you say is the key/winning feature of your creations ?

The key feature of our creations lies in their harmonious blend of flavors and meticulous attention to detail. Each pastry is crafted with a dedication to quality ingredients and innovative combinations that elevate traditional recipes into memorable culinary experiences. Whether it’s the balance of sweet and tart in our fruit tarts or the richness of our chocolate desserts, we strive to deliver a delightful journey for the taste buds with every bite.

What are the most important considerations when crafting your menu?

When crafting our menu, two of the most important considerations are ensuring clarity and utilizing fresh, seasonal ingredients. We prioritize creating a menu that is easy to understand, with descriptions that clearly communicate the flavors and ingredients of each dish. Additionally, we place a strong emphasis on sourcing fresh seasonal products to enhance taste and quality while supporting local suppliers. Our goal is not only to provide delicious meals but also to create memorable culinary experiences that resonate with our customers long after their visit. By focusing on clarity, seasonality, and creating lasting memories, we strive to offer an exceptional dining experience.

Have you ever considered being a vegan chef? How practical is it being a pastry chef?

Not really, because for me, pastry is about indulgence and richness. Vegan cuisine often focuses on health-conscious and plant-based ingredients, which are important but may not align with the decadent and luxurious qualities that define traditional pastries. I find joy in crafting desserts that are rich in flavor, texture, and sometimes include dairy and eggs, which are fundamental to achieving the gourmand experience I aim to deliver. While I appreciate the creativity and skill involved in vegan baking, my passion lies in creating pastries that are a delightful indulgence for the senses.

What’s your signature dish?

Our culinary philosophy focuses on celebrating freshness and seasonality rather than a specific signature dish. We take pride in crafting a dynamic menu that evolves with the seasons, showcasing the best local ingredients available. This approach allows us to highlight the natural flavors and textures of each season, ensuring that every dish is a reflection of our commitment to quality and culinary creativity.


Which is the dish you’ve created that you are most proud of and why?

I don’t have a specific dish that I’m particularly proud of individually. Instead, I take pride in the collective effort of my team who consistently deliver exceptional culinary experiences every day. Their dedication and commitment to maintaining high standards ensure that each dish we serve reflects our passion for quality and creativity. It’s their hard work and attention to detail that make me proud as a chef.

Recipe of Our Local Date Cake

Pound Cake

Date Sponge
Date Paste 175g
Water 175g
Flour 165g
Date Sugar 165g
Backing Powder 7g
Eggs White 110g
Butter 55g

Sponge Process

  1. Mix the date paste with the water and boil till puree.
  2. In a mixing bowl paddle butter and sugar.
  3. Sieve flour, baking together.
  4. Add the whole eggs in the butter and sugar mixture slowly.
  5. At the and add date paste and mix.
  6. Bake at 170 C x 45 min. 750 g x Tray.
  7. Cut some oval shape and keep in the chiller.

Date Confit
Soaked Date 320g
Water 80g
Cream 100g
Date Paste 65g
Date Syrup 70g
Pectin NH 2g
Lime Zest 1pc

Date Process

  1. Soaked the date in the cold water till get soft.
  2. In the main time put in a pot water, cream, date paste, Date sugar, pectin and 160g of soaked date till it’s cooks.
  3. Cool down fast and once is cold add 160 g of soaked date, the date syrup, and the lime zest.
  4. Place in the mold and freeze.

Date Whipped Ganache
Aneo 80g
Cream 360g
Date Paste 90g
Date Syrup 10g
Gelatine 5g

Whipped Ganache Process

  1. Boil Cream with date paste and date syrup.
  2. Pour on both chocolates.
  3. Blend it with hand blender and set it in chiller. Use the day after.

Yellow Coating

  • White Chocolate 35% 300gr
  • Weiss Cocoa Butter 75gr
  • Yellow Color

Mix all together.

Milk Chocolate Coating

  • Milk Chocolate 42% 300gr
  • Weiss Cocoa Butter 75gr
    Mix all together.

Dark Chocolate Coating

  • Dark Chocolate 70% 300gr
  • Weiss Cocoa Butter 75gr

Mix all together.

Final Process

  1. Once the sponge is baked and cut, date confit in the freezer.
  2. Start to whip the date cream, then pip in the “PastryEvo Date Mold’ Customized only for Atlantis The Royal, then add in the middle the Date Confit “Insert” then close with the Date Sponge.
  3. Freeze properly then unmold and dip into the yellow coating first, then marble the milk chocolate coating with the yellow color & just before dipping add some lines on the date cake to create some nice shades.
  4. Keep in the chiller until it is totally defrosted with a plastic cling film on the top.














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