5 Works That Offer Insight Into the World of Nicolas Guercio
The pastry chef at the Lutetia Paris showcases his talent through five creations—some spectacular, others utterly indulgent—to inspire you to explore his world of sweet treats.
As head pastry chef at the Mandarin Oriental Lutetia, Nicolas Guercio cultivates a passion for spectacular desserts, playful textures, and creations that tell a story. From whimsical Yule logs to stunning trompe-l’œil creations, to reimagined classics, he highlights five creations that embody his vision of pastry art.
The Flocon Yule Log: When Dessert Comes to Life
For the 2024 holiday season, Nicolas Guercio wanted to offer much more than just a cake on the table—he wanted to create a true spectacle to cap off the meal. “I really wanted a ‘wow’ effect! ” smiles the pastry chef. His inspiration comes from the music boxes of his childhood. He then envisioned a mechanism built into the cake’s base: a wind-up system that plays a Christmas melody while setting several snowflakes in motion. One is made of clear rock candy, the other of white chocolate, each spinning in a different direction, “like a dancer atop a music box,” explains Nicolas Guercio. Once the small screw is wound up in the kitchen, the dessert comes to life before the guests’ eyes. A creation as technical as it is poetic, transforming the dining experience into a moment of magic.
© Laurent Fau
The Profiterole: A Classic Taken to the Next Level
Among all the pastries at the Lutetia brasserie, the profiterole holds a special place. “I love generous, indulgent desserts,” says Nicolas Guercio. His version starts with a cocoa choux pastry topped with a chocolate craquelin. Inside, a touch of spread and a few roasted hazelnuts add depth and richness. The ice cream is made with roasted vanilla, while a smoked vanilla cream enhances the aromatic depth. Whipped cream, crispy wafers, chocolate shavings, and chocolate sauce round out the dish. “It’s even more indulgent and intense than the classic version,” he notes. Visually, the chef has also opted for simplicity: a single large choux pastry topped with a chocolate spiral rather than a row of small choux pastries.
© Jordan Sapally
The 2026 Galette: Reinventing a Classic
“The galette is, by definition, two layers of dough and a frangipane filling. The challenge every year is to add a little something extra, ” notes the pastry chef. For the 2026 edition, Nicolas Guercio moves away from traditional puff pastry and creates a galette made from flaked brioche filled with hazelnut frangipane. The visual appeal lies in its construction: twelve crescent-shaped pieces are arranged side by side in the pan. As they bake, they puff up and form a galette with a unique appearance. The whole creation is then coated with a thin layer of caramel, which adds shine and crunch. A creation that reflects his passion for working with dough and the lamination technique.
© Jordan Sapally
The Hazelnut Collection: A Tribute to a Natural Ingredient
If he had to choose a chocolate collection that particularly resembles him, it would be this one. For this creation, he showcases the cazette, the Burgundy hazelnut prized for its deeply roasted character and powerful aroma. The design is deliberately understated: a shell evoking the hazelnut, with an almost flocked effect. Inside, whole hazelnuts are encased in chocolate before it crystallizes. “I really loved this contrast of colors and textures,” he says. It’s a creation that perfectly encapsulates his approach: starting with a simple ingredient and giving it a graphic and indulgent twist without ever altering its essence.
© Laurent Fau
The Burger: The Optical Illusion That Won Over the Public
At first glance, it’s a classic burger. Yet everything about it is sweet. This creation came about while Nicolas Guercio was teaching at Ferrandi, as part of a module dedicated to pastry street food. “ It went over really well, so I showcased it again at Taste of Paris in 2023,” he recalls. The creation features a milk roll instead of a burger bun; the “steak” is actually a chocolate mousse coated in a rocher-style shell; the cheddar is replaced by an exotic jelly; and a slice of dried watermelon creates the illusion of a tomato. The whole thing is presented in packaging reminiscent of takeout burgers… A playful creation that demonstrates just how much pastry can blur the lines.
