L'excellence normande réveille votre French Touch

Nicolas Boussin reveals his French Touch

MOF Pâtissier 2000 (Best Pastry Chef in France) and World Pastry Vice-Champion in 2002. Executive Pastry Chef at La Maison de la Crème Elle & Vire® since 2014.

Your idea of the French Touch?
To me, the French Touch is that spark of madness or originality added to a creation based on “ancestral” expertise, combining design with gourmandise.
Within this spirit, the Maison de la Crème pastry team has decided to bring a theatrical approach to classic French pastries this year.
Your style?
“Progressive classic”. I rely on classic techniques to achieve more finesse.
Your French Touch tip?
Always challenge yourself to move forward.
Signature de Nicolas Boussin

Gâteau-mouche from Nicolas Boussin

With this banoffee pie, named “Gâteau-Mouche” (word play alluding to the “Bateau-Mouche” excursion boats giving visitors a tour of Paris via the Seine River), Nicolas Boussin pays tribute to the City of Lights. He revisits the classic recipe with a dash of humour, playing up a shape that is so typically Parisian !

Discover his French Touch recipe
Photo de Gâteau-mouche
Photo de Gâteau-mouche

A gentle nod to Paris and the Seine River

Discover our French Touch Ambassadors