Chef Mesnier's Incredible Confections
For 25 years, from 1979 to 2004, White House Executive Pastry Chef Roland Mesnier crafted a variety of desserts that dazzled everyone, from first families and foreign dignitaries to special guests and visitors on holiday tours. Go behind the scenes and learn more about these incredible culinary creations.
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Behind the Scenes
General Info
Desserts for the Dinner in honor of German Chancellor Helmut Schmidt, March 5, 1980
Photo © President and Fellows of Harvard College
Fantasia of Pear Sorbet in a Basket, 1981
Photo © President and Fellows of Harvard College
Pistachio Marquise, 1991
Photo © President and Fellows of Harvard College
The House of Socks, 1993
Photo © President and Fellows of Harvard College
Red &White Gingerbread House, 2006
Photo © President and Fellows of Harvard College
All the images in this presentation came from the Roland Mesnier Collection, highlighting his remarkable twenty-five-year career. Visitors will have access to hundreds of photographs, menus, sketches, and other materials that provide an in-depth look at the role of food in the history of the White House. This remarkable collection offers an insider's perspective on working at the White House for the first family and their guests, serving as an eyewitness to history and contributing to it.
This collection was processed by the White House Historical Association’s digital collections interns Rachael Price and Madeline Altobelli. Their internships were funded by the Richard Hampton Jenrette Foundation.
Visit the Collection
Take a look at these photos showing the construction and stunning details of the House of Socks.
Socks was very impressed with his gingerbread house. The Clintons adopted Socks in 1991 from Chelsea Clinton's piano teacher in Arkansas. He moved into the White House with the family in 1993 and was dubbed 'The First Cat.'
Here's a close-up of a pear made from pulled sugar, showcasing the detailed sugarwork of White House Executive Pastry Chef Roland Mesnier.
Building massive gingerbread houses like this one requires teamwork, dedication, and meticulous planning. Chef Mesnier worked with Chefs Mark Ramsdell, Marlene Roudebush, and Eileen Cortese to create this incredible "Red and White" gingerbread house. Take a look at this gallery to see the construction process and how Chef Mesnier and his team brought the preliminary sketch by White House Calligrapher Debra Brown to life.
This pear sorbet molded into pear shapes in a sugar basket was made on October 13, 1981, during Ronald Reagan's presidency. White House Executive Pastry Chef Mesnier crafted the spectacular "Fantasia of Pear Sorbet in a Basket" for a State Dinner in honor of King Juan Carlos I and Queen Sofia of Spain. Mesnier used a pear-shaped mold for the sorbets and then rolled them in granulated sugar for a more realistic appearance.
In an interview, Chef Mesnier recalled that expectations were high for this dinner, and he was instructed to "go all out." He envisioned a fairytale experience complete with a carriage adorned with pulled sugar flowers on a marzipan cobblestone street. To create the chocolate carriages, Chef Mesnier carved a wooden carriage and then used it to make the silicone mold. He even included a support post so the carriage wouldn't fall over in case guests picked off all the wheels.
The 1993 official White House Gingerbread House was dubbed "The House of Socks". It was created by White House Executive Pastry Chef Roland Mesnier in honor of President Bill Clinton and First Lady Hillary Rodham Clinton's cat, Socks. The gingerbread house is a to-scale replica of White House, complete with 20 marzipan versions of Socks playing around the house. The architectural details were created with carefully piped icing and illuminated with miniature floodlights and lampposts.
The flowers on the white chocolate petit fours matched the ones on the Pears Imperatrice, which was also served during the occasion. The butter cookies were molded into pretzels as a nod to the chancellor's homeland.
The intricate details of Mesnier's gingerbread houses are a signature part of his work. The "Red and White" 2006 White House Gingerbread house was no exception, as these photos show. Click on the pictures to view them in their entirety.
This "Red and White" gingerbread house was created by White House Executive Pastry Chef Roland Mesnier in 2006 for President George W. Bush and First Lady Laura Bush. Mesnier retired as the White House's executive pastry chef in 2004, but he returned to create the gingerbread house at Mrs. Bush's request in 2006. Mesnier and his team covered the gingerbread White House with snowflakes and red bows made from royal icing. The house was displayed in the State Dining Room.
This pistachio marquise with fresh raspberries was prepared on May 14, 1991, during the presidency of George H. W. Bush. White House Executive Pastry Chef Roland Mesnier created the dessert for the State Dinner honoring Queen Elizabeth II and Prince Philip of the United Kingdom. For the occasion, he prepared pistachio marquise, a heavy mousse with layers of meringue and nougat. He placed the pistachio marquise in a chocolate carriage with sugar flowers, then carefully added raspberries on top to complete the presentation.
White House Executive Pastry Chef Roland Mesnier made Pears Imperatrice for dessert for a dinner in honor of German Chancellor Helmut Schmidt on March 5, 1980, during Jimmy Carter's presidency. ears Imperatrice is composed of fluffy rice pudding and candied pears. Mesnier covered the pudding with flowers, placed strawberries in the center of the dish, an d served it with a vanilla sauce on the side.
Behind the Scenes
These photos, taken in the Old Family Dining Room, provide a look at the staging area for state dinners . On the left, White House Executive Chef Henry Haller and Roland Mesnier pose with the desserts, and on the right, butlers John Johnson and Samuel Ficklin prepare to bring them out.
Chef Mesnier's Incredible Confections
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Transcript
Chef Mesnier's Incredible Confections
For 25 years, from 1979 to 2004, White House Executive Pastry Chef Roland Mesnier crafted a variety of desserts that dazzled everyone, from first families and foreign dignitaries to special guests and visitors on holiday tours. Go behind the scenes and learn more about these incredible culinary creations.
Navigation: Click the icons for:
Behind the Scenes
General Info
Desserts for the Dinner in honor of German Chancellor Helmut Schmidt, March 5, 1980
Photo © President and Fellows of Harvard College
Fantasia of Pear Sorbet in a Basket, 1981
Photo © President and Fellows of Harvard College
Pistachio Marquise, 1991
Photo © President and Fellows of Harvard College
The House of Socks, 1993
Photo © President and Fellows of Harvard College
Red &White Gingerbread House, 2006
Photo © President and Fellows of Harvard College
All the images in this presentation came from the Roland Mesnier Collection, highlighting his remarkable twenty-five-year career. Visitors will have access to hundreds of photographs, menus, sketches, and other materials that provide an in-depth look at the role of food in the history of the White House. This remarkable collection offers an insider's perspective on working at the White House for the first family and their guests, serving as an eyewitness to history and contributing to it.
This collection was processed by the White House Historical Association’s digital collections interns Rachael Price and Madeline Altobelli. Their internships were funded by the Richard Hampton Jenrette Foundation.
Visit the Collection
Take a look at these photos showing the construction and stunning details of the House of Socks.
Socks was very impressed with his gingerbread house. The Clintons adopted Socks in 1991 from Chelsea Clinton's piano teacher in Arkansas. He moved into the White House with the family in 1993 and was dubbed 'The First Cat.'
Here's a close-up of a pear made from pulled sugar, showcasing the detailed sugarwork of White House Executive Pastry Chef Roland Mesnier.
Building massive gingerbread houses like this one requires teamwork, dedication, and meticulous planning. Chef Mesnier worked with Chefs Mark Ramsdell, Marlene Roudebush, and Eileen Cortese to create this incredible "Red and White" gingerbread house. Take a look at this gallery to see the construction process and how Chef Mesnier and his team brought the preliminary sketch by White House Calligrapher Debra Brown to life.
This pear sorbet molded into pear shapes in a sugar basket was made on October 13, 1981, during Ronald Reagan's presidency. White House Executive Pastry Chef Mesnier crafted the spectacular "Fantasia of Pear Sorbet in a Basket" for a State Dinner in honor of King Juan Carlos I and Queen Sofia of Spain. Mesnier used a pear-shaped mold for the sorbets and then rolled them in granulated sugar for a more realistic appearance.
In an interview, Chef Mesnier recalled that expectations were high for this dinner, and he was instructed to "go all out." He envisioned a fairytale experience complete with a carriage adorned with pulled sugar flowers on a marzipan cobblestone street. To create the chocolate carriages, Chef Mesnier carved a wooden carriage and then used it to make the silicone mold. He even included a support post so the carriage wouldn't fall over in case guests picked off all the wheels.
The 1993 official White House Gingerbread House was dubbed "The House of Socks". It was created by White House Executive Pastry Chef Roland Mesnier in honor of President Bill Clinton and First Lady Hillary Rodham Clinton's cat, Socks. The gingerbread house is a to-scale replica of White House, complete with 20 marzipan versions of Socks playing around the house. The architectural details were created with carefully piped icing and illuminated with miniature floodlights and lampposts.
The flowers on the white chocolate petit fours matched the ones on the Pears Imperatrice, which was also served during the occasion. The butter cookies were molded into pretzels as a nod to the chancellor's homeland.
The intricate details of Mesnier's gingerbread houses are a signature part of his work. The "Red and White" 2006 White House Gingerbread house was no exception, as these photos show. Click on the pictures to view them in their entirety.
This "Red and White" gingerbread house was created by White House Executive Pastry Chef Roland Mesnier in 2006 for President George W. Bush and First Lady Laura Bush. Mesnier retired as the White House's executive pastry chef in 2004, but he returned to create the gingerbread house at Mrs. Bush's request in 2006. Mesnier and his team covered the gingerbread White House with snowflakes and red bows made from royal icing. The house was displayed in the State Dining Room.
This pistachio marquise with fresh raspberries was prepared on May 14, 1991, during the presidency of George H. W. Bush. White House Executive Pastry Chef Roland Mesnier created the dessert for the State Dinner honoring Queen Elizabeth II and Prince Philip of the United Kingdom. For the occasion, he prepared pistachio marquise, a heavy mousse with layers of meringue and nougat. He placed the pistachio marquise in a chocolate carriage with sugar flowers, then carefully added raspberries on top to complete the presentation.
White House Executive Pastry Chef Roland Mesnier made Pears Imperatrice for dessert for a dinner in honor of German Chancellor Helmut Schmidt on March 5, 1980, during Jimmy Carter's presidency. ears Imperatrice is composed of fluffy rice pudding and candied pears. Mesnier covered the pudding with flowers, placed strawberries in the center of the dish, an d served it with a vanilla sauce on the side.
Behind the Scenes
These photos, taken in the Old Family Dining Room, provide a look at the staging area for state dinners . On the left, White House Executive Chef Henry Haller and Roland Mesnier pose with the desserts, and on the right, butlers John Johnson and Samuel Ficklin prepare to bring them out.