Mentor & Young Talent

Maxime, young talent, works alongside Nicolas, his mentor. They are chefs at La Maison de La Crème Elle & Vire®.

Nicolas Boussin
MOF Pastry Chef 2000 and 2002 World Pastry Cup Vice-Champion. Executive Chef at the Maison de la Crème Elle & Vire® since 2014.
Maxime Guérin
Executive Pastry Chef and instructor at the Maison de la Crème Elle & Vire®. Participant in the French Final of the World Chocolate Masters.
Tell us your story about passing knowledge on
NB : After four years of working together, we had created a real connection by creating recipes that helped us both evolve towards innovation and modernity. The complementarity, the desire to reach a common goal and the conversation which makes it possible to go even further: come up with new ideas, improve a dessert, ask the right questions and find the answers together. Today, this has resulted in fast, logical work that is simpler year on year.
MG : My career has been spent specialising somewhat in chocolate. Working at La Maison de la Crème has widened my horizons and has allowed me to discover the world of pastry and perfect my skills for other forms of pastry-making. Nicolas has really conveyed to me how to achieve excellence, with attention to detail.
Talk to us about this experience creating a recipe for four hands
MG : Nicolas suggested that we revisit his MOF cake “Eva” which is based on almonds. I thought this challenge was really exciting because this cake has a history behind it, and it is also a show of Nicolas’ confidence in me.

Evanescence

The original recipe by Nicolas Boussin is round in shape. Maxime Guérin has modernised it whilst keeping the original flavours. Now, Evanescence has a very graphic look to it: rectangular with rounded corners, topped with a marshmallow cream in the form of origami.

Discover their recipe
Photo de Evanescence
Photo de Evanescence

a very elegant white finish

Our talented duos

They work together where they met for the occasion, calling upon their shared history and drawing on their memories to create this exclusive recipe for four hands. Generously, they have revealed what goes on behind the scenes of this shared experience and their vision of what it means to pass on knowledge.

February
Nicolas Boussin and Maxime Guérin
Mentor & Young Talent
Discover
March
Sébastien Faré and Jules Faré
Father & Son
Discover
April
Christophe Michalak and Jérôme de Oliveira
Chef & ex Second
Coming soon
May
Pierre Gagnaire and Thierry Méchinaud
Three Michelin-starred chef & Executive chef
Coming soon
June
Myriam Sabet and François Daubinet
Chef & Chef
Coming soon
July
Michael Bartocetti and Jonathan Chapuy
Chef & Sous-chef
Coming soon
August
Steven Gerault and Frédéric Cassel
Apprentice & Mentor
Coming soon
September
Davy Tissot and Ahmed Ben Semlali
Chef & Student
Coming soon
October
Cyril Gaidella and Vincent Cabel
Instructing chef & Apprentice
Coming soon
November
Enrique Casarrubias and Montserrat Estrada
Husband & Wife
Coming soon
February
Nicolas Boussin and Maxime Guérin
Mentor & Young Talent
Discover
March
Sébastien Faré and Jules Faré
Father & Son
Discover
April
Christophe Michalak and Jérôme de Oliveira
Chef & ex Second
Coming soon
May
Pierre Gagnaire and Thierry Méchinaud
Three Michelin-starred chef & Executive chef
Coming soon
June
Myriam Sabet and François Daubinet
Chef & Chef
Coming soon
August
Steven Gerault and Frédéric Cassel
Apprentice & Mentor
Coming soon
November
Enrique Casarrubias and Montserrat Estrada
Husband & Wife
Coming soon
July
Michael Bartocetti and Jonathan Chapuy
Chef & Sous-chef
Coming soon
September
Davy Tissot and Ahmed Ben Semlali
Chef & Student
Coming soon
October
Cyril Gaidella and Vincent Cabel
Instructing chef & Apprentice
Coming soon