NOVA patisserie introduces 4 desserts inspired by Executive Pastry Chef Guillaume Coulbrant

Rosewood Yangon is housed in a stunning 1927 heritage building that was originally established as the New Law Courts. It has been meticulously restored to incorporate every contemporary amenity and comfort while simultaneously preserving the essence and splendor of the building’s storied past. Located at the junction of the city’s famous Strand and Sule Pagoda Road facing the north bank of Yangon River, Rosewood Yangon is a neighbor to a large number of heritage buildings as well as highly venerated Sule Pagoda.

Each of Rosewood Yangon’s dining concepts possesses a distinctive character and showcases creativity and a contemporary interpretation of accessible gastronomy and refined beverage craft. The hotel’s culinary approach focuses on collaborations with local producers and seasonality via its Partners in Provenance program. 

Vibrant and fast-paced NOVA European Brasserie features an open kitchen and an impressive skylight for natural daylight dining. Traditional French desserts such as Chocolate Mousse, Millefeuille are nicely displayed at the dessert station. 

Destined to become a popular Yangon gathering place, NOVA Living Room & Patisserie is the perfect venue for a cup of local artisan coffee or premium quality tea paired with chocolates and homemade French desserts where afternoon tea meets the highest expectations in terms of service, creativity, and quality, including a bespoke selection of loose teas. 

 Here at Rosewood Yangon, NOVA Living Room serves its very own signature patisserie Caramelia, Coco Sago, La Phaet Yea Choux and Sawbwa Moka exclusively prepared by the Executive Pastry Chef Guillaume. 

Guillaume’s pastry journey started at a very young age in Tulle, a port city in the middle of France, in 2005. He has won several awards in France: André Lacombe, Regional Olympic Craftsmanship, Best Apprentice of Limousin, National Olympic Craftsmanship, Gilbert Pony Belfort Trophy (3rd place), and Trophées Gérard Barsé (2nd place).

After a few years in Tulle, Guillaume moved to Fontainebleau to find something more delicate and artistic than what he did. So, he relocated to Fontainebleau for two and a half years, then move again to a famous pastry shop in Paris called Patisserie Gerard Mulot, a very old, famous and one of the oldest pastry shops that you can find in Paris.

Then he was offered a job from a friend who was working in Thailand, so Guillaume decided to move to Chiang Mai and stayed there for about one and a half years. Later, he relocated to Taipei and eventually his career brought him to Rosewood Yangon in late 2018.

“I came to Rosewood Yangon because I want to try something different from what I’ve tried before. Rosewood has a concept which is very unique and different from my previous work. That is why I came here to work here like those who want to take the responsibility,” Guillaume explains.

At first, he was interested in neither baking or cooking. He wanted to be a rally car driver. That was his dream and his mum said, “No, you have to find something else.” His mum was baking cakes at home and it was at that moment that he realized that he wanted to do that. So Guillaume’s first job was a baker and over the years, it evolved to an executive pastry chef.

“I’m always thankful to my mum for that”, Guillaume smiles.

NOVA patisserie is now open for dinner from 6pm to 10:30pm. Pop up at NOVA for some European Brasserie then check in at Patisserie for these 4 highlight desserts.

Address: NOVA European Brasserie, Living Room and Patisserie, Hotel Entrance on Bank Street, Kyauktada Township, Yangon, Myanmar
Phone: 01 2307 916
Opening Hours: 6pm – 10:30pm
Email: [email protected]
Website: rosewoodhotels.com/en/yangon/dining/NOVA