As he unveiled his new collection in Doha, chef Nicolas Rouzaud shared with us what drives his creations: a fruit-forward style with lighter sweetness, layered textures and an ongoing quest for emotion and memory. Rooted in French savoir-faire yet shaped by local influences, his Maison de Haute Pâtisserie at Four Seasons Resort and Residences at The Pearl-Qatar is shaping a fresh approach to pastry in Qatar.

You chose to open your Maison de Haute Pâtisserie in Qatar. What drew you to Doha specifically?

In London, a significant part of our clientele comes from the Middle East. Qatari guests in particular kept asking us to bring our vision here. Haute pâtisserie is still relatively new in Doha, and I felt we could offer something elegant and different, faithful to craft yet adapted to local taste.

Which local ingredients or traditions surprised you most when you arrived in Qatar, and how have they influenced the way you create?

What struck me immediately was the generosity of Qatari hospitality, and the way food is deeply tied to culture and identity here. Ingredients like saffron, dates and rosewater are not just flavours, they are symbols. Discovering the exceptional quality of local dates opened new creative paths. They are a pure expression of the land, and I believe they have endless potential in haute pâtisserie. Saffron is another ingredient that fascinates me, and it’s one I plan to spotlight in an upcoming creation. This journey has also shown me how pastry can become a bridge – how I can bring my French training and precision into dialogue with the flavours that matter most in Qatar.

The NR Pecan & Vanilla is your signature for Nicolas Rouzaud Maison de Haute Pâtisserie. Can you walk us through its story?

Over the years, I realised there was always one ingredient that people kept mentioning with genuine enthusiasm: pecan. It resonates with many – comforting yet refined – and that’s why I chose it as the heart of my signature creation.

NR Pecan & Vanilla has truly become the emblem of the maison, shaped like our logo and expressing what defines us: layers of texture, contrast and precision. The pecan unfolds in multiple forms: a crunchy base, a soft sponge, a rich praline, while everything is wrapped in a delicate Madagascar vanilla mousse. It’s a contemporary interpretation of haute pâtisserie, both distinctive and meaningful.

For Pink October, I also reimagined it in a raspberry and vanilla version, A percentage of all proceeds from the sale of the Pink dessert and drink will be donated to Qatar Cancer Society, directly contributing to the organisation’s ongoing programmes and research efforts.

Your Doha signature is Rose des Sables inspired by kunafa. How did you approach reimagining such a classic dessert?

Kunafa is such an iconic dessert in the region and it carries with it a sense of comfort and heritage. My approach was to respect its soul while refining the textures and presentation, introducing lightness and precision in the layers while keeping its essence intact. I reimagined it as Rose des Sables, with orange-blossom notes, a pistachio biscuit and a dolce-chocolate pistachio mousse. The aesthetic came from local symbols: when I asked people about national emblems, many pointed me to the desert rose and the local architecture. Together, it embodies my philosophy: taking cultural roots and translating them into haute couture pastry.

Your boutique at Four Seasons The Pearl-Qatar has a strikingly refined design. How do the hotel’s setting and atmosphere inspire your work?

The Four Seasons at The Pearl-Qatar is an extraordinary setting – it’s modern, elegant and international, yet it also feels deeply connected to its local surroundings. For me, it is one of the most beautiful hotels in Doha, with stunning sunset views and a terrace soon to open that will make the experience even more memorable.

The atmosphere of the hotel, sophisticated, yet relaxed, guides me to create pastries that are both refined and welcoming. The diversity of the guests is just as inspiring: they come with curiosity and openness, which gives me the freedom to be bold in my creations.

The space itself was designed around the codes of haute pâtisserie: clean lines, a predominance of white, with touches of red for audacity. The perfect place to also linger over our French-inspired afternoon tea coming with three savoury bites (chicken curry with onion, tomato–burrata–pesto and a changing option), a pre-dessert, three pastries, and a deconstructed millefeuille prepared live in front of the guests, a highlight they never fail to enjoy.

Your style is known for purity, fruit and lightness. How do you build flavour without excess?

For me, it all begins with the fruit. When it’s perfectly ripe, it speaks for itself and you don’t need to hide it behind sugar. Dates also allow me to reduce refined sugar while keeping tenderness and moisture, and I often turn to other natural alternatives such as coconut sugar which has a lower glycaemic index. I adjust sweetness depending on the maturity of the fruit, always aiming for clarity: clean flavours, balanced textures and an emotion in the mouth without heaviness.

How do you still create a sense of wonder for guests who are used to spectacle?

For me, wonder doesn’t come from excess, it comes from sincerity. Guests today see endless novelty and spectacle, but what truly surprises them is the ability to take something simple, like a strawberry or a fig, and present it in a way that feels both pure and completely new. It’s about crisp, creamy and airy layers that reveal the essence of the fruit, rather than overwhelming it.

Which pastry on your menu feels most like you, and which one reveals your hidden side?

The strawberry tartelette is the most personal to me – it’s rooted in my childhood and reflects my love for simplicity, freshness and emotion. I grew up in Toulouse, where my parents’ garden overflowed with fruits and vegetables. I remember picking strawberries and raspberries, still warm from the sun, and that memory lives in every bite.

On the other hand, the Paris-Brest shows a different side of me. It’s richer, more indulgent, with layers of complexity that people don’t always expect from my style. I always keep a Paris-Brest on the menu, but I like to reinvent it by playing with different nuts, sometimes pistachio, sometimes almond or another variation – so it stays rooted in tradition while constantly evolving.

From Les Compagnons du Devoir to world-class hotels, your journey is rich. What do you hope to pass on to the next generation of pastry chefs in Qatar?

What I want to pass on is respect – respect for ingredients, respect for craftsmanship and respect for tradition. At the same time, I want young chefs to understand that innovation comes from curiosity and from looking beyond your own discipline. I learned so much from silversmiths, jewellers and artists, and I hope to inspire pastry chefs here to find their own voice by drawing from all the beauty that surrounds them.

If you had to imagine the pastry of tomorrow, which traditions would you keep and which would you leave behind?

I believe the pastry of tomorrow must stay rooted in respect for tradition – techniques, precision and the sense of transmission are timeless. What I would leave behind is unnecessary heaviness and ornamentation. Pastry should be lighter, more transparent, more in dialogue with nature and the seasons. I think the future lies in creations that are meaningful, responsible and that bring people joy without excess.