For five years, Laurent Visse, renowned pastry chef, has been based in the heart of the village of Cuise-la-Motte, at 32, rue Saint-Eloi.
In recent months, he has refocused on his artistic inventiveness and is coming back in force with new creations. He worked hard, and he was rewarded by Gault & Millau, being elected best pastry chef 2024/2025 in Hauts-de-France.
Have you disappeared from the radar? Can you explain to us why?
Indeed, it’s been a while since I last posted about my creations. I cut myself off from the world, in order to reach culinary maturity and this resulted in national recognition with the title of best pastry chef in Hauts-de-France 2024 – 2025 by the Gault & Millau guide.
What are the values that drive you?
Local values and people are part of my DNA. To do this job at this level, you have to be passionate. Emotion, taste, loving good things and above all the gift of oneself, allows you not to be an impostor and not to sell dreams where there are none. It’s authenticity that drives me. True values come from knowing how to live, and knowing how to live through knowing how to eat! Often you might think that pleasing your taste buds costs more! Precisely, my personal gift also involves adapting a reasonable price to enhance the product and this moment of life.
What are your new gourmet treats for the end-of-year celebrations?
This year, for the holidays, I gave myself body and soul to offer a new festive menu with great finesse. I offer you an astonishing, but reassuring tasting. I think I have met your expectations, from savory to sweet, so that young and old alike can find happiness in this offering of products, each more festive than the last.
My tribute to Bernard Loiseau: The “L’Oiseau” dessert
The “L’Oiseau” dessert was created in homage to Mr. Bernard Loiseau, a great chef, in the tradition of Paul Bocuse. It received 3 stars in the Michelin guide. Bernard Loiseau opened his doors, introducing the general public to this little-known profession of gastronomy. The hard work of an artisan, the development of the terroir, his constant questioning, his insatiable quest, which allowed him to advance, innovate and create.
It is thanks to this speech, which I created since childhood. Today, I pay tribute to him through this dessert that I imagined. A rose cake, which he loved, and which diffuses its rare scent. Don’t miss it!
I’ll let you discover our new creations in pictures!
Pastry logs – 6 people: €25
CHOCOLATE. A great classic!
The hardest part is creating emotion. A journey into childhood with a chocolate mousse on a brownie cookie with a hint of peanut. It will delight young and old alike.
PISTACHIO RASPBERRY. A reassuring note!
A subtle and light blend of pistachio combined with raspberry. An invitation to a comforting tasting.
KALAMANSI PRALINE. The holiday favorite!
A long-term job. Two years of thinking and imagining this mixture that I am offering you today. A praline mousse accompanies creamy kalamansi and vanilla-poached pears. All of this, placed on a hazelnut biscuit with small pieces of dates. A magical blend, which opens a new tasting page.
RICE PUDDING. A sure value!
A milk chocolate mousse, with a heart of vanilla rice pudding, placed on a spoon biscuit, and a second heart of runny caramel. A log that has lots of promises in the statement but not only that… An incomparable tasting, unforgettable, reassuring and surprising at the same time… A pleasure log.
Frozen logs – One size 6 people: €27
RED FRUITS. It’s like a cow!
You will find a crunchy meringue, a coulis and a red fruit sorbet. Designed for fruit lovers, it is very light at the end of a meal. An iced log that will leave you with an indelible memory.
NOUGAT. Homemade nougat imagined in ice cream!
Nougat ice cream followed by raspberry coulis, placed on a pistachio biscuit. A very reassuring log that offers you a pure moment of happiness.
NORWEGIAN OMELETTE. The return of a forgotten dessert!
Vanilla ice cream with Cointreau candied fruits, placed on an almond biscuit. All covered with a flambéed Italian meringue. It’s up to you to warm your hearts by adding a little Grand Marnier during the flambée before tasting. A log created for an unforgettable moment.
The greatest wealth is not money, but knowing how to give without counting…
And the end-of-year celebrations are above all about sharing!
Maison Laurent Visse 32, rue Saint-Eloi – Cuise-la-Motte
Tuesday to Saturday: 7 a.m. to 7 p.m. – Sunday 7 a.m. to 1 p.m. – Tel: 03.44.96.07.64
Publi-information – Samia Derriche – 06.15.98.21.60
