Rosalie Boucher

After spending four years working alongside Cédric Grolet as assistant pastry chef at the Palace Le Meurice in Paris, the young woman is putting her creativity to work creating desserts for the two-Michelin-starred restaurant Le Parc and Brasserie Le Jardin.

Seasonality is at the heart of her pastry-making. Committed to a responsible approach, Rosalie Boucher prioritizes local ingredients, not hesitating to do without her guilty pleasure: vanilla. “A friend told me about a Breton variety—I absolutely have to look into it,” she says. Exotic fruits are no exception; the Pastry Chef prefers peaches, pears, and figs from the region.

The young chef also draws inspiration from the rich flavors of the Champagne region. Her signature wine takes on a whole new dimension in her desserts, as evidenced by her verjus ice cream parfait with grape sorbet and rosé champagne, or her chocolate, agastache, and champagne marc delight.

Rosalie Boucher’s pastry creations are constantly evolving, enriched by the people she meets. “Two of my creations were inspired by my discovery of a local gluten-free grain producer: one is a light and crispy rye pastry; the other made with buckwheat and apple.” On the plate, the presentation is minimalist, with no unnecessary embellishments. “It’s a way of staying true to the region,” she adds.

Her ultimate goal? To create the best apple pie in the world. A gourmet dream that reflects this vibrant and talented young woman, who helps make Domaine Les Crayères a renowned establishment for the excellence of its pastries, honored with the “Passion Dessert” distinction from the Michelin Guide and the “Best Pastry Chef of the Grand Est” award from the Gault&Millau guide. A bright future lies ahead for this Pastry Chef and Domaine Les Crayères.