Thibault Hauchard joined the team of Alain Ducasse at The Dorchester in September 2017, as Pastry Chef, leading a team of five.
Hailing from Normandy, Thibault moved to Paris in 2008, where he worked in some of the most iconic 5-star luxury establishments including the Four Seasons Hotel George V, the Ritz Paris, Le Royal Monceau and most recently, Le Meurice as Pastry Sous-Chef under the guidance of Cédric Grolet.
Classically educated in chocolate and confectionary, Thibault’s approach to pastry showcases his training in a contemporary light. Staying true to each ingredient and utilising it in various states is essential. Every element of his desserts contributes to the final outcome, whether it is through the taste, texture or temperature.
Thibault and his team bake six varieties of fresh bread daily, prepare delightful ice creams and sorbets, and all the homemade treats served as pre-desserts: exquisite macaroons, nougats, passion fruit caramels, salted butter caramels, chocolate almonds and hazelnuts. The Baba like in Monte-Carlo has been a signature dessert of Alain Ducasse at The Dorchester’s since the restaurant’s opening.