Pastry Chef Alexandre Brusquet

Alexandre Brusquet, who heads the pastry department at Maison Albar – L’Imperator, has rediscovered his roots and the benefits of the south of France. “I am rediscovering my region and the opportunity to have access to so many good local fruits and vegetables. When I was younger, perhaps I was less aware of the quality of life offered in Nîmes,” he explains. Alexandre Brusquet has notably been a pastry chef in Hong Kong appointed by Pierre Gagnaire, having worked in prestigious establishments like Bocuse or the Pourcel Brothers at the Jardin des Sens. “I started in Nîmes at Pâtisserie Courtois, an institution in the city,” he adds.

By joining the Imperator in Nîmes, he continues his career alongside the renowned chef Pierre Gagnaire at Duende, the hotel’s Michelin 2-star gourmet restaurant. “We are engaged in a subtle work of gourmet combinations, like this perfect burrata with rhubarb and fermented honey offered at the hotel’s brasserie,” he explains about the different menus offered. “In Nîmes, I draw inspiration from regional products like the iced Aix calisson with black olive powder.

We let our creativity run free for flavor combinations, like this Roquefort crumble or this roasted eggplant celery with chocolate.” The chef admits a passion for Paris Brest, but his preference goes towards “very light and fresh desserts. My experience in Hong Kong taught me to offer less sweet desserts.” With the arrival of summer and sunny days, “my favorite season for fruits,” explains Alexandre Brusquet, new inspirations are to be discovered at Duende and at Brasserie l’Impé.

Do you have a favourite time of the year or set of ingredients that you look forward to working with?

I really enjoy working with summer fruits, they’re definitely my favorite seasonal ingredients. Fruits like peaches, cherries, berries, apricot, nectarines… are so vibrant and versatile, and they bring a lot of freshness and flavor to both sweet and savory desserts. Summer is a season I always look forward to, especially for the creativity it allows in the pastry.

What would you do if you weren’t a pastry chef ?

If I weren’t a pastry chef, I think I’d be a farmer. I really enjoy working with seasonal ingredients, and farming is at the heart of that. There’s something incredibly rewarding about growing your own produce and being so connected to the land and the rhythm of the seasons. Like pastry, farming takes patience.

Do your personal preferences influence the menu at all?

Yes, my personal preferences definitely influence the menu. I have to admit, I have a bit of a greedy side when it comes to food! Of course, I also consider balance, seasonality, and of coursand the spirit of the Chef Pierre Gagnaire.

What do you think is the most over-hyped bakery trend currently?

One trend I think is a bit over-hyped at the moment is the rise of elaborate croissant hybrids, like the crookie or the cube croissant. They’re definitely eye-catching and made for social media, but sometimes the focus leans more toward appearance than flavor or technique. That said, it’s also important to acknowledge that our profession needs to evolve, and trends like these do push creativity and bring attention to the craft. It’s all about finding the right balance between innovation and quality.

When are you happiest?

I’m happiest when see something I’ve made bring joy to others. Even the small moments.

When you’re not in the kitchen where can you be found ?

When I’m not in the kitchen, I like to be outdoors—whether it’s going for a walk, spending time in nature, or visiting a market. I relaxing with friends, or discovering new places to eat. It’s important for me to recharge and find inspiration outside of work too.

Where is your favourite place to dine ?

Honestly, my favourite place to dine is at home. There’s something special about cooking for yourself or sharing a homemade meal with people you care about. It’s comfortable, personal, and you can really take the time to enjoy the food. Plus, I get to eat exactly what I’m craving!

What’s your favourite takeaway or comfort food ?

My favourite comfort food is definitely the lángos. always feels like a treat. If I’m getting takeaway, I love the version from Mamie Lángos in Nîmes—it’s crispy, warm, and just the right amount of indulgent. It’s simple food, but so satisfying and full of flavour.

What makes the local food scene so exciting?

What makes the local food scene so exciting is the mix of tradition and innovation. You have access to incredible ingredients, especially here in the Gard region with its diversity of products, a wide selection of fruits and vegetables, and so many passionate small producers around Nîmes. That strong connection to local sourcing, combined with a community of chefs and artisans who are always exploring new ideas, makes it a really inspiring place to cook and create.

Which is the dish you’ve created that you are most proud of and why?

One of the dishes I’m most proud of is a Christmas log I created inspired by the Maison Carrée in Nîmes. I wanted to reflect the elegance and structure of the building in the design of the dessert, while also keeping the flavors festive and comforting. It was a way to connect pastry with local heritage, and it really resonated with people. Seeing guests enjoy something that has both meaning and creativity behind it was incredibly rewarding.

You’re having friends over for dinner tonight. What’s on the table?

When I have friends over for dinner, I like to serve something seasonal, fresh, and full of flavor but still simple and effective. For example, last week when I hosted, I started with a pea soup infused with mint and topped with burrata. For the main, I served lemon confit langoustines with mashed potatoes and a rocket salad. And for dessert, I kept it light with poached peaches and verbena. It’s all about creating a relaxed atmosphere with dishes that are thoughtful but not too fussy.

Name your favourite city that has it all: food, culture, and nightlife.

My favourite city that truly has it all food, culture, and nightlife is Hong Kong. I lived there for 10 years, and it left a huge impression on me. The energy is incredible, and the food scene is unmatched—from street food to fine dining, there’s so much variety and depth. It’s also a place where different cultures meet, and that mix is reflected in everything, from the art to the architecture. And when it comes to nightlife, it never disappoints—there’s always something happening.

Can you tell us more about the current menu that you have created in terms of baked products ?

The current menu is very seasonal and based on beautiful local produce. I work with a merchant who travels throughout the region to source exceptional fruits—especially from small producers in the Gard. At the moment, we’re featuring late-summer fruits like figs, peaches, and plums in tarts, clafoutis, and other pastries that are both simple and elegant.
My approach to desserts is also  my working with my team and chef Pierre Gagnaire. It was a very collaborative environment.