Fresh fruit tarts, crunchy chocolate and praline entremets, rum babas, exotic fruit mousse with mango confit, fruit cakes, macarons, calissons, assorted chocolate gift boxes, chocolate-and-marshmallow bears, ice creams… a tempting selection of sweet delights to be enjoyed at any time and for every occasion, created by master pastry chef Patrick Mesiano. Beloved for over twenty years by the people of Monaco, his new boutique at the Port of Nice is set to become another major gourmet success.
Trained at the Lycée Hôtelier of Nice, Patrick Mesiano discovered his passion for pastry during an internship at the legendary restaurant La Voile d’Or.
“It was a true revelation, an unexpected calling… especially since I initially thought I would work in the dining room,” the chef recalls. With his pastry diploma in hand, he began his career in a Monaco-based bakery and pastry shop, where he refined his sweet techniques and learned the daily management of a business.
Eager to explore a new environment, he joined the prestigious *Royal-Riviera Hotel (5)**, becoming sous-chef to Christian Faure, Master Pastry Chef and Meilleur Ouvrier de France, before taking over his position for four years.
“For six years, Christian taught me every aspect of the craft — a true mentor and an admirable man,” says Mesiano.
Building on this experience, chefs Joël Robuchon* and Christophe Cussac offered him the role of Executive Pastry Chef at the *Hôtel Métropole Monte-Carlo (5)**—a rare and exceptional opportunity.
“Working alongside Mr. Robuchon, the most Michelin-starred chef in the world with 32 stars, was an immense honor. This position marked the real launch of my career and a personal challenge successfully met.”
For the past twenty years, Patrick Mesiano has overseen the pastry, chocolate and bakery departments of this renowned palace. From breakfast to lunch, from the tea lounge to the double Michelin-starred restaurant Les Ambassadeurs by Christophe Cussac, he orchestrates the entire sweet creation with remarkable precision.
“I was honored to receive the Michelin Guide’s Passion Dessert award — an immense source of pride for both myself and my team.”
This distinction celebrates excellence, creativity and unique tasting experiences.
Assorted cakes made with fruit and chocolate, in various shapes — tarts, sponge cakes — displayed on elegant stands.
Photo: Studio Phenix.
Driven by passion, creativity and a constant desire to delight food lovers, the chef opened his first pastry, chocolate and confectionery boutique in Beaulieu-sur-Mer in 2007. Its success naturally led to the opening of a second boutique for the lucky residents and visitors of Nice, at the city’s iconic port.
In his boutiques, Patrick Mesiano offers refined creations that blend traditional craftsmanship with a contemporary touch. Each pastry, whether an original creation or inspired by classic French desserts, is made using fresh, high-quality ingredients. Light, delicately sweetened and elegantly presented, they are a feast for both the eyes and the palate.
Decorated in soft, elegant pale pink tones, the boutique’s display cases feature:
Pastries:
Paris-Brest with praline choux, blueberry speculoos cheesecake, peanut and hazelnut praline rocher with caramel, coffee bean dessert with dark chocolate, whipped cream, caramel and praline, Monte-Carlo vanilla–raspberry white chocolate, Mango with exotic fruits, mango and lime, and seasonal fruit tarts.
A red cake shaped like a raspberry.
A chocolate cake shaped like a cocoa bean.
A chestnut cream cake topped with a whole chestnut.
The interior of Pâtisserie Mesiano, a bright and elegant setting filled with colorful pastries.
Shareable pastries:
Rum baba, mille-feuille, fraisier (strawberry cake), fruit cake or marble cake.
Chocolate bars and gift boxes:
Dark, milk, hazelnut, almond, mint, ginger, fleur de sel, orange…
Chocolates displayed in stainless steel trays.
Macarons:
All classic flavors.
Confectionery:
Calissons, nougats, marshmallow bears, fruit jellies, biscuits…
Cookies displayed under glass domes.
Photo: Mesiano.
Ice creams and sorbets:
All traditional flavors.
At Pâtisserie Mesiano, guests enjoy both traditional and innovative French pastries. The chef’s extensive experience results in refined creations that are light, delicately sweetened and impeccably presented. The warm and welcoming smile of Nathalie, who advises customers with care, completes the experience. Quite simply, it is impossible to resist.
A Conversation with Pastry Chef Patrick Mesiano
You have worked alongside Chef Christian Faure and Chef Joël Robuchon, the most Michelin-starred chef in the world, and you continue to work today with Chef Christophe Cussac at the Métropole Monte-Carlo. What did they teach you?
“Chef Christian Faure is a benchmark in contemporary French pastry: Meilleur Ouvrier de France, Officer of the National Order of Agricultural Merit, founder of his own pastry school… He passed on to me technical rigor — precision of gestures, temperature control, balance — and the art of elevating pastry by combining flavor, texture, aesthetics and pleasure.
Working alongside Chef Joël Robuchon for fifteen years was a defining experience. Meilleur Ouvrier de France, ‘Chef of the Century’ according to Gault & Millau, holder of 32 Michelin stars… He taught me excellence through extreme discipline, while constantly demanding simplicity. He often said: ‘The hardest thing is to keep it simple.’ Getting to the essence, respecting the seasons, and seeking perfect balance between flavors and textures. He was also a deeply human, almost paternal figure, with whom we shared precious moments, particularly during gastronomic dinners in Asia. His passing was a great loss.”
Chef Mesiano with Chef Joël Robuchon.
Photo: Studio Phenix.
Can you describe your work as a pastry chef at the Métropole Monte-Carlo and in your boutiques?
“Two very different worlds. As an employee at the Métropole Monte-Carlo, I enjoy a certain freedom, but I must also respect the codes imposed by management and meet the high expectations of a clientele accustomed to palace-level excellence. In the restaurant, I offer a dessert trolley with fifteen varieties — some of which are available in the boutique — as well as plated desserts prepared à la minute, designed to be light after a gourmet meal.
In the boutique, I have more freedom: I am in control of my choices and decide what I want to offer, while ensuring customer satisfaction at reasonable prices. I choose my clients, working with hotels, museums and private events. It is a demanding workload, but I am surrounded by a dynamic, professional, close-knit and family-like team.”
What are your future plans for the boutique?
“To stay true to our philosophy, introduce new creations and build customer loyalty. Very soon, on-site tasting will be available, like a tea room. We are also preparing for the end-of-year celebrations with a wide and elegant range of light yet indulgent festive logs — perfect to finish holiday meals on a sweet note.”
Pâtisserie Mesiano – Nice
Address: 20 rue François Guisol – 06300 Nice
Phone: +33 (0)4 93 19 21 41
Opening hours:
Tuesday to Saturday: 9:00 am – 7:00 pm
Sunday: 9:00 am – 1:00 pm
