Nicolas Bacheyre

Formed at the Fauchon school, taht of Benoit Couvrand and Christophe Adam, Nicolas Bacheyre inherited a rigour, a sense of organization, a savoir-faire in terms of colors and shapes.

For Bacheyre, nothing unnecessary.

Everything on the cake must remember the composition of the pastry and be 100% edible and 100% useful.

Learn this material, chocolate, through creations of fairly geometric shape and inspired by art and architecture.

A contemporary pastry, worked around the square, rectangle or round.