Best Magazine Of Haute Pâtissere

Guillaume Mabilleau

MOF pastry chef, he is behind Nuances Gourmandes, a business that provides the sector with all kinds of pastry products.

After working as a professor at the prestigious Bellouet Conseil in Paris, Guillaume Mabilleau decided to open a new business, Nuances Gourmandes, which offers all sorts of products, from macarons to wedding cakes, including individual desserts and petit fours. He claims rigor, precision and passion for a job well done are the most important qualities when it comes to being a pastry chef, qualities which are more than evident in each of his stunning creations.

Bio Highlights

2011 – Awarded with the title of Meilleur Ouvrier de France

“This is a trade which evolves rather quickly, and pastry chefs always have to be on guard. More and more, we look towards a pastry in which flavour and quality are major elements”
so good.. magazine #9

Featured in so good #9 and so good #17