Meet Nicolas Boussin

Career path

Nicolas discovered his passion for the culinary arts when, at the age of 16, he completed a work placement in a renowned pastry shop in Chantilly, France.
Driven by his passion to complete the pastry chef exams in record time, he would go on to achieve a chef's diploma.

Head-hunted by the top patisseries in Paris, Nicolas went on to specialise in his field by working with some of France’s top craftsmen. Alongside these masters, he learned the techniques of decoration and artistic pastry making. It was also during this training that he acquired a taste for innovation and creating ever more original dessert recipes!

At the age of just 22, he was put in charge of dessert preparation at the Toit de Passy, a Michelin star restaurant in Paris. In 1989, he was head of decoration in Belgium’s largest pastry shop and, just a year later, he won first prize in Belgium’s National Artistic Merit competition. Next, he went on to create decorations for the great and the good, including the King of Belgium in particular.
After a brief spell in New York, Nicolas took over as head of the team of pastry chefs at France’s largest casino where he would remain for five years. Whilst in that role, he was crowned Champion of the Championnat de France du Dessert in 1994.

In 1998, he was appointed pâtisserie manager at the Grande Epicerie de Paris … until September 2000, when he landed the holy grail and was installed as the Meilleur Ouvrier de France (Best Pastry Craftsman in France)!
By now a high-profile media figure, in 2001, he became better known to the general public thanks to his original creation which he named: “Gâteau”

In 2002, Nicolas was named captain of the French pastry team that would go on to win the World Pastry Cup Vice-Champion title in Las Vegas.
Afterwards, he became the Ambassador of France’s best-known liqueur: Grand Marnier®. During the subsequent eleven years, he travelled the world in search of new flavours to use in creating original desserts based on Grand Marnier® liqueur.

In July 2014, Nicolas joined La Maison de l'Excellence Savencia® as Executive Pastry Chef in order to share and pass on his passion for French pastry making and fine ingredients.

Favourite childhood desserts

“I loved almond croissants - the combination of soft pastry and a melt-in-the-mouth texture coupled with delicious almond taste made them irresistible!
During my apprenticeship, I used to love “raspberry baskets” as well. These desserts were surrounded by finger biscuits and a vanilla Chantilly cream rosette, and finished with fresh raspberries.

Guilty pleasure

“Without hesitation: a coffee éclair”

Qualifications and Honours

World Pastry Cup Vice-Champion (2002)
Meilleur Ouvrier de France (2000)
Champion de France du Dessert (1994)