With over two decades at the forefront of haute pâtisserie, Nicolas Rouzaud has shaped a singular vision—one defined by precision, emotion and a reverence for the purity of fruit. From his early beginnings in Toulouse to leading some of the most prestigious pastry kitchens in Paris and London, Rouzaud’s journey is one of discipline, artistry and quiet audacity. Now, as he brings his Maison de Haute Pâtisserie to the Middle East, he speaks to MOJEH about childhood memories, the power of simplicity and why a dessert should never just be beautiful—it should make you feel something.
What sparked your earliest interest in pâtisserie?
I’ve always loved cooking, even as a child. My parents were often busy with work, so they didn’t cook much at home in Toulouse. No one in the family was a chef or pâtissier, yet I was drawn to it from an early age. We had a garden, and from spring through late summer it would be bursting with fruit. The sun was constant, and I would go out and pick cherries still warm from the heat. I have vivid memories of climbing the tree and savouring those cherries.
Back then, I’d make gâteau au yaourt—that classic French cake everyone prepares at home, where ingredients are measured using the yoghurt pot: one pot of yoghurt, two of flour, one of oil, one of sugar, three eggs. Mix it all together and into the oven. I’d top it with a good jam and all the fresh fruit I’d just picked. I must have been around twelve or thirteen.
When did you realise this passion could become a profession?
One summer, I started working at my best friend’s family bakery in Toulouse to earn a bit of pocket money. After a week or two, we finished early one day and he suggested I go see the chef pâtissier to help out. I stepped into his kitchen—and I never really came out. The heat, the aromas, the colours—there was such life in that kitchen. I knew instantly: I wanted to become a pâtissier. I was fifteen.
I trained in fine pâtisserie in Toulouse and Bordeaux—two years focused on pâtisserie, followed by one on boulangerie to learn the craft of bread and viennoiseries. Afterwards, I began a tour of France, moving cities each year. In Grenoble, I studied chocolaterie. Then came Brussels, where I worked in a semi-industrial kitchen producing large volumes for multiple pâtisseries, including tarts for Pierre Marcolini. It taught me rigour and organisation.
In Nîmes, I joined the two-Michelin-starred Alexandre under Michel Kayser. There, I discovered dessert à l’assiette—ice creams, hot and cold contrasts, textures and emulsions—techniques that boutique work rarely allows. Dessert became something emotional, expressive.
I then spent eight years at Le Bristol in Paris, under chef Eric Frechon and chef pâtissier Laurent Jeannin. It was an intense but formative experience in the world of luxury—learning to meet the demands of room service, afternoon tea, events and a three-star restaurant.
London followed. I led the pâtisserie at The Lanesborough, then spent seven years at The Connaught. Four years ago, we opened our pâtisserie next door, which has grown into Nicolas Rouzaud Haute Pâtisserie.
And today, we are proud to be in Doha.
What experience do you hope to offer your clientele?
A memory, an emotion. That’s why we play with texture and fruit. Many of our pâtisseries feature fresh fruits, to evoke childhood memories—the first time you ever tasted them. It’s never just a fruit tart. There’s a progression: from something crémeux to something more structured, then the freshness of the fruit to lift it all. The fruit also allows us to reduce the sugar content. I’m very conscious of the glycaemic index!
Tell us about challenges or moments of doubt in your career - how did you navigate them?
There have been many, but there’s always a solution. We say the most difficult moments often bring the best lessons. When we created the brand—even the logo—there were so many questions before anyone ever saw it. Is this the right choice? The right colour? Doubt creeps in. But then, the response is there—people see it, and they love it.
Doubt is part of the process—but at some point, you just have to say, on y va. Keep moving forward.
What inspires you the most to make new recipes?
Nature and the seasons guide me. Each month brings a new fruit. Even form is an inspiration. Palm trees, for example. Our logo itself is a nod to piping, to florals. One of our tartelettes takes on that form.I draw on art, on movement, on my travels. Everything around me becomes inspiration.
How do you select fruits and flavours in Qatar?
I listen to what’s around me. I go out and taste. Here, I focus on strawberries, raspberries, mangoes. I adapt to the environment. Nuts are very popular as well—especially pistachio, which features in our signature pâtisserie here. We also use hazelnuts, caramel—our Paris-Best is built around those.
Dates, for instance, weren’t something I worked with before. But for Eid, I created a cake with a biscuit base made from dates, filled with caramel and cardamom, topped with a light cheesecake mousse. I’ll continue exploring dates in new pastries.
The key word is adaptation. You must adapt to succeed. Taste, listen, evolve.
Tell us about your signature pastry at Maison de Haute Pâtisserie in Doha.
At Nicolas Rouzaud Haute Pâtisserie, we create a signature pastry unique to each location. Here in Doha, the first time I stepped into the Four Seasons Resort and Residences at The Pearl-Qatar, I saw a painting in the lobby of a desert rose. I found it magnificent. It represented both the flower and the National Museum of Qatar. I visited the museum—it was important to me that locals feel that connection. The desert is right there, the roses are native. It tells a beautiful story.
In terms of flavour, I fell in love with kunafa. I wanted to translate those notes—milk, orange blossom—into a pastry. The result: pistachio mousse, pistachio sponge, layers of kataifi and pistachio. The outer shell is dulce chocolate, with a touch of white chocolate for the colour. I finish it with a velour spray, giving it a sand-like texture. It’s our Doha masterpiece.
Tell us about coming to Doha and the partnership with Four Seasons Resort and Residences at The Pearl-Qatar.
There’s strong demand for pâtisserie in Doha—many clients who frequent our London patisserie are based here. They’ll come up and say, “Oh, I recognise your pastries!” That connection is priceless. It’s a small world—and such a pleasure.
I will be visiting several times a year. I want to be close to the team, meet our clients, bring new recipes. Coming to Doha was a natural step. Perhaps Dubai is next.
Your personal favourite dessert?
Tarte aux fraises—a childhood memory. Strawberries from my parents’ garden, used for a tart base or on top of a little cake. A fresh strawberry holds so much—juice, acidity, natural sugar. It’s truly an emotion. In my strawberry tarts, the fresh strawberry always sits on top—for that first-bite feeling. Explore Maison de Haute Pâtisserie at The Four Seasons Resort and Residences at The Pearl - Qatar
