On the occasion of the inclusion of Maison Carrée as a UNESCO world heritage site, pastry chefs Alexandre Brusquet and Lyece Major, from Maison Albar l’Imperator, paid tribute to the emblematic historical monument of the Gard city.
The majestic Imperator Hotel (Photo Archives Anthony Maurin).
It is around a remarkable culinary creation that they have magnificently transcribed the Maison Carré de Nîmes in the form of a delicate log. A delicious fusion between the art of pastry and local cultural heritage to celebrate this honorary distinction.
The Imperator and its pastry chefs, accompanied by Nicolas Fontaine, executive chef of the hotel, are proud to announce the launch of its end-of-year log, an exceptional culinary work which promises to mark the festivities to come. At the top of this gourmet creation, two bars of hazelnut praline chocolate representing the roof of the log, stand proudly offering a unique experience to share.
(Photo Le Photographe du Dimanche)
Detached from the log, they are ideal for individual tasting to enhance coffee moments or the perfect end to an exceptional meal. Inside, the columns of the log reveal a harmonious marriage of exquisite flavors: a crispy dacquoise biscuit, hazelnut praline, Araguani and yuzus ganache complemented by a citrus marmalade giving a touch of brightness.
A duo of enthusiasts
Chef Alexandre Brusquet made his debut in the world of gastronomy at the age of 16 by joining the Courtois patisserie, a historic address in his hometown, Nîmes. He continued his career in the prestigious Paul Bocuse institution in Lyon, joined the Bernachon house as a chocolatier then joined the Pourcel Brothers brigade at the Jardin des Sens when the establishment held three stars in the Michelin Guide.
The duo of pastry chefs from Imperator Maison Albar made the Maison Carrée en log at the end of the year (Photo Le Photographe du Dimanche)
Returning to Lyon, he became executive chef of the Bocuse group for seven years before flying to Hong Kong where he was executive pastry chef of the Mandarin Oriental for Pierre Gagnaire. He then decided to entrust him with the role of executive pastry chef at Maison Albar – L’Imperator, where Alexandre Brusquet has been operating for two years.
For her part, Lyece Major owes her passion for cooking to her mother, who has been her first source of inspiration since she was very young. His rise in the world of haute cuisine began in 2000, when Arnaud Donckele offered him a position as chef de partie at the prestigious K2 Palace in Courchevel to supervise all the sweets. The restaurant won a second star in the Michelin Guide, and offered chef Lyece Major the opportunity to perfect his skills within a large brigade.
The Square House (Photo Archives Anthony Maurin).
He then flew to London to broaden his culinary horizons. First, at the Langham Hotel London, a palace with a brigade of 18 pastry chefs, where he worked as junior sous chef, then at the Jumeirah Hotel, first as sous chef, then as pastry chef.
In 2021, Lyece Major landed the prestigious position of pastry chef at the five-star Crillon Le Brave hotel. Subsequently, he joined the Les Neiges hotel in Courchevel to supervise the creation of sweet delights. It was during this experience that Pierre Gagnaire, renowned consultant for the palace, noticed his exceptional talent and successively offered him positions at the Majestic in Cannes, then at the Duende in Nîmes, already crowned with a Michelin star.
With the ambition of obtaining a second star, Lyece Major achieves this feat in 2022, marking a remarkable milestone in his gastronomic career.
The Maison Carrée in Nîmes (Photo archives Anthony Maurin).
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