Rosalie BOUCHER

Pastry Chef : 1 restaurant The daughter of hotel-restaurateurs based in the Vaucluse region of France, Rosalie Boucher initially turned to medical studies, without much conviction, before finding her calling in pastry-making.

Presentation

When, like Rosalie Boucher, you spend your entire childhood in the hotel-restaurant where your parents work (Philippe and Sylvie Boucher are among the partners who run the Auberge de Cassagne, near Avignon), your future professional life is often a foregone conclusion. "However, even though I've worked in every position in the establishment, with a clear preference for pastry-making since my early teens, I wasn't destined for the restaurant business," recalls Rosalie. "Thecommitment required scared me, I didn't think I was capable of it".

Store and restaurant experience

Rosalie was an excellent student. She obtained a Bac S and applied to medical school, but was unsuccessful. "I was a hard worker.But I never managed to get involved enough in the course, it was doomed to failure". The future pastry chef then entered the École Nationale Supérieure de Pâtisserie d'Yssingeaux, in the Haute-Loire region of France, where she underwent accelerated training before moving on to a series of experiences in the restaurant and catering trades.She then went on to gain experience both in the restaurant trade (notably at La Chèvre d'Or) and in the store (at Frédéric Cassel in Fontainebleau and Des Gâteaux et du Pain in Paris).

After seven years at Le Meurice, with Cédric Grolet, Rosalie Boucher joins Philippe Mille at Les Crayères .

"I then joined Cédric Grolet's team at Le Meurice. I stayed for seven years, going from commis to sous-chef. It was an incredible experience: we were always on the go, with new requests all the time, we were always on the move.It also gave me the opportunity to work in the hotel business, and of course to rub shoulders with Alain Ducasse."It was obviously thanks to this long experience of luxury hotels and haute gastronomy that Philippe Mille recruited her to Les Crayères in 2023, a few months before handing over to Christophe Moret. At the legendary Champagne house, Rosalie Boucher is in charge of all pastry-making, not only in the gastronomic restaurant, but also in the brasserie and the hotel business. "And I'm still passionate about it. I'm still moved by the basic gestures, a beautiful baba pastry, a beautiful croissant. And my relationship with Christophe Moret is perfect. He gives me total creative freedom, even though he tastes and validates all my recipes .