Rosewood Mansion on Turtle Creek is pleased to announce the newest addition to its acclaimed culinary team – Pastry Chef Nicolas Blouin. Chef Blouin debuts his sweet confections this week in the Mansion Restaurant.
“I’m thrilled to have Chef Blouin’s fresh perspective at Rosewood Mansion on Turtle Creek,” Managing Director Duncan Graham said. “He has an obvious love for the pastry arts, and it’s evident in his visually stunning and palate-pleasing creations.”
Raised in Toulouse, France, Blouin began his pastry training when he was only 15 years old, working at a small bakery in his home town. He trained at the Pastry School of Muret and completed apprenticeships specializing in pastry and chocolate confections.
Blouin moved to America and worked at the Walt Disney World Swan and Dolphin resort hotel under two-time world champion pastry chef Laurent Branlard. Eager to expand his knowledge, Chef Blouin returned to Europe and worked at Michelin-starred restaurants in Switzerland and France.
In 2006, Chef Blouin returned to America to work at the Bellagio in Las Vegas under renowned chef Jean Philippe Maury. Most recently, he served as a pastry chef at the Aria Resort & Casino, where he managed two locations of the Jean Philippe Pâtisseries.
With a passion for simple, strong and classic flavors, Chef Blouin strives to create desserts that encourage diners to dive in and leave them feeling satisfied. His creations – featuring whimsical presentations and bold colors – may not be recognizable as something familiar at first sight, but they are instantly familiar at first taste.
“I’m very pleased to have Nicolas as part of the team,” Executive Chef Bruno Davaillon said. “His desserts are as delicious as they are beautiful, and his artistic style compliments the Mansion Restaurant’s culinary concept.”
Chef Blouin has already revamped Rosewood Mansion on Turtle Creek’s private dining menus, and he will launch new desserts in the Mansion Restaurant this week. Highlights of the new dessert menu include:Raspberry and Vanilla Cheesecake “Surprise” with Margarita Sorbet Banana & Peanut Caramelized Banana, Peanut Streusel, Caramel Custard, Peanut Butter Ice Cream Dark Chocolate Composition Chocolate Brownie, Cremeux, Café Latte Ice Cream Strawberry & Rhubarb Marinated Strawberry, Poached Rhubarb, Lemon Verbena Mousse, Sour Cream Sorbet
Chef Blouin is married and he and his wife, Nicole, are currently expecting their first child.