L'excellence normande réveille votre French Touch

Sébastien Bouillet reveals his French Touch

Pastry chef and chocolatier at the Maison Bouillet founded in 1977, and owner of 9 shops in Lyon, and of several corners in Japan. Member of the Relais Desserts International association.

Your idea of the French Touch?
Remixing an iconic pastry in your own way, with a gentle wave of your magic wand.
Your style?
Everything that inspires me gets thrown into the blender, for an end result with a dash of humour!
Your French Touch tip?
Watch, read, learn, discuss, share, and above all travel, to get out of your comfort zone.
Signature de Sébastien Bouillet

Scaling the Mont-Blanc from Sébastien Bouillet

This recipe’s originality comes from its yuzu core dipped in Excellence Cream. And, because a Mont-Blanc always has some Chantilly cream, this version uses it to encircle the generous yuzu core.

Discover his French Touch recipe
Photo de Scaling the Mont-Blanc
Photo de Scaling the Mont-Blanc

A Mont-Blanc always has some Chantilly cream

Competition From July 2nd to August 31st 2018 French-touch Enter now

Discover our French Touch Ambassadors

  • January
    Nicolas Boussin
    Pastry chef
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  • January
    Sébastien Faré
    Cooking chef
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  • February
    Christophe Michalak
    Pastry chef
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  • March
    Pierre Gagnaire
    Cooking chef
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  • April
    Étienne Leroy
    Pastry chef
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  • May
    Nicolas Paciello
    Pastry chef
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  • June
    Jérôme de Oliveira
    Pastry chef
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  • September
    Yannick Tranchant
    Pastry chef
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  • October
    Julien Alvarez
    Pastry chef
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  • Novembre
    Laurent Lemal
    Cooking chef
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  • Décembre
    Sébastien Bouillet
    Pastry chef
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