Roland Mesnier, the French-born pastry chef who whipped up desserts for five presidents and dignitaries over a quarter of a century in the White House and boasted of never serving the same dish twice, has died aged 78.
Mesnier, whose career started with a $1 (87p) per month pastry apprenticeship at 14, was offered the White House job in 1979 after pleasing first lady Rosalynn Carter with his promise that he would focus on lighter dessert fare such as fruit. Indeed, he had a knack for modifying decadent confections with low-calorie ingredient substitutes and, when a luxurious mood prevailed, he proved a master at creating the blown and pulled sugar sculptures that adorned his desserts. He showed a whimsical side by making extravagant gingerbread houses for the Christmas season, part of a White House tradition.
