All the Presidents Pastries: Twenty-
Five Years in the White House, A
Memoir by Christian Malard
A True Artist.
This extraordinary success-story-told by the hero himself-of a young
French pastry chef who climbed his way to the top, embodies the great
American dream. After working at the Savoy in London, the George V in
Paris, the Princess in Bermuda, and the Homestead in Virginia, Roland
Mesnier took on the job of a lifetime as pastry chef to the White House. He
provides behind-the-scenes insight into the characters, tastes, and
obsessions of the five presidents and first ladies he served during his 25
years in Washington. Having witnessed major world events from the hub of
the worlds superpower, Mesnier has unique perspective on both crises and
celebrations. He recounts stories such as Carters incessant battle for the
return of American hostages in Tehran, the aftermath of the attempt to
assassinate Reagan, Bush seniors doubts after the war in Kuwait, and the
shock of September 11. He uncovers intimate details such as Mrs.
Reagans bad moods and Prince Charless embarrassment at not knowing

how to use a tea bag. Fiercely loyal to each of the first families, Mesniers
bipartisan message is positive and inspirational. Twelve easy-to-follow
recipes include the favorite desserts of presidents Jimmy Carter, Ronald
Reagan, George Bush, Bill Clinton, and George W. Bush.
Personal Review: All the Presidents Pastries: Twenty-Five Years
in the White House, A Memoir by Christian Malard
In All the Presidents' Pastries, Roland Mesnier provides a glimpse into a
hidden world
of White House power through the eyes of its renowned former pastry
chef. For those of
us outside the concrete street barriers of 1600 Pennsylvania Avenue and
the cocktail
circuits of policy wonks, pundits, and political celebrity, his memoir makes
us feels privy to select secrets of the rich and famous even as he
respectfully shrouds
prominent indiscretions and missteps. They were there, and no doubt they
would offer
tantalizing fodder for curious gossip mongers. Instead Mesnier's
enthusiastic recollections
of his White House adventures read as delectably as President's Reagan's
favorite
chocolate mousse tastes rich, but without the bite and heat of the
crystallized ginger
melded within the mix. For those seeking to recreate executives' favorites,
there is a
small collection of recipes at the end of the book.
Similar to Mesnier's first successful book, Dessert University, one
discovers within the pages of All the President's Pastries, a mind that
thrives on continual challenge, creates success through extensive thought
and preparation, and moves on when an occasional snag clutters his
mindscape. In preparation for Tony Blair's White House visit in 1998,
Mesnier envisioned London's parliamentary clock, Big Ben, as the
dessert's stunning chocolate centerpiece. Unaware that logistics and time
would become formidable obstacles to execution of the Big Ben replica, he
"decided to take the bull by the horns and invent a new way of molding
chocolate." In his characteristic humility, Mesnier shares that he and his
staff "pulled off this minor tour de force thanks to a great deal of extremely
fast work"; therefore, saving themselves from a metaphorical Go Straight
to the Tower of London jail card.
I hope you all will enjoy reading Mesnier's Upstairs/Downstairs disclosure
of White House anecdotes to discover the convivial yet complex Roland I
know.

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