Nicolas Dutertre comes from one of the most reputable and respected schools in France, Les Compagnons du Devoir.
Behind him is a solid professional career at the École Nationale Supérieure de la Pâtisserie Française. He also worked as sous-chef pâtissier in the five-starred Hotel Plaza Athénée in Paris, alongside the great Christophe Michalak, before becoming the pastry chef of Punto G. in Montreal. Nowadays, Nicolas Dutertre faces a new challenge as a Cacao Barry chef in the Chocolate Academy TM in Montreal (Canada)
“Pastry making draws its resources from nature and our duty is to value and protect these same resources’
So good… magazine # 29
Featured in so good #17 and so good #29