The St. Regis Bali Resort

The St. Regis Bali Resort

The St. Regis Bali Resort is known for many excellent factors, from exceptional gastronomic offerings, to its dedicated butler service. In between is the exquisite design, the world-class facilities, the impeccable location and much more.

Upon the subject of sweet delights, The St. Regis Bali Resort has its elegant and enticing Gourmand Deli. The delicatessen opens its doors to those with a sweet tooth looking to get their sugary fix. The chocolate fountain is the pièce de résistance that would first attract anyone passing by, before they lay eyes on the assorted, pastel-coloured macarons, and the selection of fine chocolates.

Le Soufflé

Completing the experience are the curated arrays of tea, coffee – including Kopi Luwak roast (civet coffee), and considering this is The St. Regis Bali Resort, Champagne. You can enjoy all these treats at Gourmand Deli, or you can arrange to have a picnic by the beach.

We went behind the scenes to meet Vincent Stopin, the resort’s renowned and esteemed pastry chef, who overlooks the sweet side of the F&B front on all the resort’s outlets, including the aforementioned Gourmand Deli and the unquestionably refined Kayuputi restaurant. Vincent has bagged decades of experience honing his skills as a pastry chef, from France, the United Kingdom and Ireland, to the United Arab Emirates and now here in Bali.

Vincent Stopin

E: What made you choose to become a pastry chef?

Vincent: I was inspired at an early age, browsing through inspirational publications in France, namely Lenotre and Thuries. The love I have for pastry was practically intuition.

E: If you could only have one dessert or cake for the rest of your life, what would it be?

V: It’s impossible to choose just one. Each dessert has its own unique story. From a simple croissant, to the latest modern cake, their stories need to be told and respected.

E: Can you tell me about your concept for cakes and desserts at your hotel?

V: At the hotel we keep functionality and trends in mind, we then adjust the variety accordingly. Usually there are demands for less sugar and lighter versions, and we try to accommodate that.

E: What do you think is the most important principle or philosophy when it comes to baking?

V: Persistence, passion, time and patience.

E: What is so special about your three signature desserts?

V: I think Le Bourbon, Le Soufflé and Palmier represent what we’re able to do. All of them look easy to make, but they demand dexterity and technical knowledge to execute well.

  • Le Soufflé
  • Le Bourbon
  • Palmier

The St. Regis Bali Resort

ITDC, Nusa Dua

Bali 80363, Indonesia

T: (+62) 3613006786


Exquisite Taste March – May 2020