A festive orchestra at work in Corinthia Bucharest’s kitchens

As December settles over Bucharest with festive anticipation, another kind of choreography unfolds behind our dining rooms. In the kitchens of Corinthia Grand Hotel du Boulevard, Executive Chef Pedro Mendes, Pastry Chef Cristian Vasilescu and their brigade prepare for the most theatrical season of the year. One defined by tradition, creativity and a great deal of butter.

To a chef, December is not simply busy, it is a performance. Menus are refined, recipes rehearsed and each course timed with the precision of a stage cue. At Corinthia Bucharest, the festive season is approached not as a rush, but as a ritual: one that calls for discipline, imagination and long nights fuelled by coffee and determination.

The sweet architecture of Christmas

If the main dishes tell stories, the desserts provide the grand finale.

This festive season, Pastry Chef Cristian Vasilescu turns sugar, spice and seasonal nostalgia into creations that are as elegant as they are indulgent. His approach is rooted in a simple philosophy: classics, perfected. Expect deep chocolate notes, bright citrus, warming spices and just the right touch of festive decadence, woven into desserts that feel comforting yet refined.

From light and delicate finishes to rich celebratory centrepieces, each dessert is designed to linger - not just on the plate, but in memory. These are the kinds of sweets that prompt a pause, a sigh of contentment and occasionally the entirely justified decision to order one more.

The team behind the magic

Behind every signature dish stands a team that never steps into the spotlight, yet makes it all possible. Under Pedro’s supervision, the wider team works in flawless rhythm, producing festive menus not only for headline events but also for private gatherings and celebrations across the hotel. From corporate festivities to intimate family tables, each plate carries the same hallmark: care, consistency and craftsmanship.

For the chefs, the greatest luxury of the season is not caviar or Champagne, it is the moment a guest leaves the table genuinely happy. In a profession built on pressure, that reaction never loses its magic.

A December invitation

Whether arriving for Christmas Day lunch, a New Year’s Eve celebration or simply a winter evening well spent, guests this season are invited into more than just a dining room. They are welcomed into a story - written in flavour, plated with precision and served with pride.