Best Pastry Chef of France
Nicolas Bussin, the best pastry-chef in France 2000, the world vice-champion for pastry art in 2002, a representative of Grand Marnier and one of the most elegant confectioners of our time.
“The line should be thin. To speak correctly is not le souce, but la souce. ”
After a 12-hour working day, he shares recipes, consults everyone, gives an interview to a dozen journalists. Passion and generosity are on the verge of possible.
He begins his class with a warm and sincere welcome and encourage to ask him questions. He is glad when people ask, for him this is a sign that they want to move forward. Each time he adds: “Ask questions even if they are not on the topic of this course.”