Rosalie Boucher's creations are delicate and bold. Not very sweet, with clear tastes. After four years with Cedric Grolet as Pastry Sous-Cheffe at Le Meurice in Paris, this young woman unfurls her creativity in desserts for the 2-star restaurant Le Parc and La Brasserie Le Jardin. Seasonality is central to her pastry-making. Pursuing a responsible approach, Rosalie Boucher gives priority to local products, even giving up her own little sin: vanilla. "A friend told me about a Breton variety, I really must investigate," she says. More than exotic fruits, Rosalie prefers local peaches, pears, and figs seasoned with aromatic herbs, freshly picked in the Domaine's garden.

The Cheffe is also inspired by Champagne's rich terroir. Its iconic wine undergoes metamorphosis in her desserts, such as her iced "parfait" with verjuice, grape sorbet, and rosé champagne, or her chocolate "délice" with agastache and "marc de champagne". Constantly evolving, Rosalie's pastries are enriched by her encounters. "I was inspired for two creations by a local producer of gluten-free cereals: one light and crisp, with rye, the other based on buckwheat and apple." Her plate presentations are simple, with no superfluous extras. "A way of remaining true to the region," she adds. Her ultimate goal is to create the world's best apple tart. A gourmet dream reflecting this sparkling, talented young woman who will, no doubt, leave her mark on baking at Domaine Les Crayères.