Five Minutes With… The Connaught’s Pastry Chef Nicolas Rouzaud

With its rose-hued interiors and marble floors, The Connaught’s patisserie is one of London’s most beautiful bakeries. And its food is equally aesthetic – the work of maverick Nicolas Rouzaud, chef partner for The Connaught, and head of the hotel’s patisserie. Born in the south of France, Rouzaud worked at esteemed spots like Le Bristol in Paris before moving to London, where he joined The Connaught’s team. He shares a behind-the-scenes look at his craft below.

Nicolas Rouzaud On The Art Of Pastry Making

Your pastries are like delicate pockets of colourful art. Who or what inspires you?

The changing seasons are my greatest source of inspiration, a passion rooted in my childhood. My family had a field filled with fruit trees, and one of my favourite memories is hand-picking fruit and eating it straight from the tree. This experience taught me the importance of choosing the right fruit at its peak ripeness, a principle I’ve carried with me throughout my career as a pastry chef. Ensuring the perfect balance of freshness and flavour has become one of my top priorities.

The Connaught Patisserie

Where did you hone your craft?

My diverse experiences have shaped me into the professional I am today, and I am deeply grateful for everything I’ve learned along the way. As a proud French chef, I am a strong advocate of our gastronomy and culinary craftsmanship. While I’ve developed my own unique style of pastries, it’s undeniable that much of my inspiration and knowledge comes from the mentors who have guided me throughout my career.

What do you aim to achieve while working in the pâtisserie at The Connaught?

I aim to offer guests an exceptional experience, beginning with impeccable service – a cornerstone of fine dining – and delivering the finest culinary creations. At The Connaught Patisserie by Nicolas Rouzaud, we take pride in crafting cakes that are as visually stunning as they are delicious. Providing excellent service is vital, though it can be complex, requiring attention to countless details. While I hold a more classical view of service, I ensure every team member anticipates the needs of our guests, creating a seamless and memorable experience.

The Trio au Chocolat has been meticulously crafted to a secret recipe. Can you tell us more about that?

Every pastry chef knows the classic pain au chocolat, and so does every customer. It’s one of the first pastries we learn as apprentices, so I never thought to revisit it – until Milly Kenny Ryder, a fan of patisserie and the pain au chocolat, mentioned that there is never enough chocolate. Inspired by this, we created the Trio au Chocolat. It features a blend of three types of Villars Chocolate – white, dark, and gianduja – inside a signature three-tone pastry dough. The process was technically challenging, especially balancing the textures, but perfectionism and time were key to achieving the desired result.

What’s next on your menu?

As I’ve mentioned, the changing seasons are incredibly important to me, and with pear season now upon us, we’ve crafted the Pear Entremet to celebrate it. This year’s pears are exceptional, with a flavour that is both delicate and vibrant, showcasing the versatility of this wonderful fruit. The Pear Entremet features a light, airy pear mousse that envelops a luscious pear insert, all resting on a soft lemon sponge. A layer of whipped ganache provides a creamy contrast, while fresh, juicy pears and a sweet pear jam add a delightful burst of fruitiness. To finish, a crunchy almond base brings texture and balance, perfectly complementing the elegance of this seasonal creation.

On 7 October we will be adding a very special patisserie to the counter. I am thrilled to have partnered with iconic British artist Liz West to create what can only be described as edible works of art in celebration of Frieze London. With a deep passion for crafting patisserie that engage both the eyes and the palate, I have worked closely with Liz to bring her love of optics, geometry, colour, and playfulness to life in these creations.

What’s your ultimate dessert?

There’s a simple elegance in a well-made dessert, but for me, nothing compares to a strawberry tart. The delicate balance of fresh, sweet strawberries and the buttery pastry is just irresistible. I’m particularly fond of all cakes and patisserie that feature fruit – it always seems to bring a certain freshness to the table. It also reminds me of the days I spent picking strawberries in my family’s garden. Those moments, filled with quiet joy and fond memories, make every bite of a fruit dessert all the more meaningful.

Find out more at theconnaughtpatisserie.co.uk