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Nicolas Boussin is one of the most powerful and elegant chefs of modern France. MOF pâtissier 2000 & chef formateur à la Maison de la Crème Elle & Vire.

On November 4, in Kiev, chef will present his new Christmas program of 9 products that during practical class participants will make together with the chef under his guidance. The program includes cakes, pastries and savory products.

A new vision of the classic Tarte Taten, a new texture and assembly of puff pastry biscuits, classic canneles, elegantly decorated with a spiral in the context of the Christmas bouche.

Register for a master class, learn from the best chef of France these 4 days. This is the only opportunity to participate in a practical class with a MOF chef 


from 4 November to 7 November


from 09:00 till 16:00

Language: French with translation into Russian and English

Price: single payment of 650.00  or 2 payments of 325.00 

Master-class is organized as Practice - you work together with the chef, participate in all processes, have opportunity to ask questions. You will have a recipe-books with you with a description of all the recipes and processes. Lunch break for 1 hour (included in the price), at the end of the master class you receive a certificate of participation.


Nicolas Boussin

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.”


Event Details

Joconde biscuit, mascarpone cream decoration, tatin style apples, tatin glaze, buckwheat crumble, reconstituted buckwheat crumble, vanilla Sublime, decoration

Rolled biscuit, mandarin soaking syrup, mandarin and chesnut filling, chesnut mousse, oat crisp, reconstituted crisp, glaze, decoration

Chocolate crunch, chocolate choux pastry, crème pâtissière, white chocolate ganache, peanut praline, vanilla cream, gourmet coating, decorative cream

  • Salted braid for aperitif

Croissant dough, goat cheese, curry sauce, pesto

  • Traditional French Canneles

Puff pastry, creme patissiere, soaked raisins, frangipane

Etienne biscuit, guava and mango compote, glucose meringue, lemongrass mascarpone mousse, almond streusel, reconstituted shortbread, decorative elderflower cream, guava glaze, chocolat rose, sublime cream

  • Tart "Rivera"

Sable breton with olives, decorative almond dough, biscuit, lemon syrup, lemon cream, lemon mousse, basil gel, glaze

Delicate pistachio biscuit, grapefruit compote, cream cheese mousse, shortcrust pastry, pink velor

Program of the course can be changed


We invite you to watch photos made during the previous Nicolas Boussin course in KICA.