"From perfectly laminated croissants to intricately constructed pates en croute, his Maison Nico has become a favorite among locals who value quality, technique, and authenticity over spectacle. That dedication recently earned Delaroque international recognition. On one of the world's most demanding culinary stages, the San Francisco chef recently took home the Elegance Prize at the 2025 Pate en Croute World Championship in Lyon, the gastronomic capital of France."
"Chef Nicolas Delaroque grew up in Rueil-Malmaison, between Paris and Versailles, in a household where meals were a shared ritual. Food was never about performance; it was about connection. Long family lunches, conversation, and the pleasure of eating together shaped his early relationship to it and eventually guided him, at 15, toward professional cooking. Delaroque enrolled in a vocational hospitality school, where learning happened through practice rather than theory."
Chef Nicolas Delaroque founded Maison Nico in San Francisco, specializing in precisely laminated croissants and intricately constructed pâtés en croûte that emphasize quality, technique and authenticity. He grew up in Rueil-Malmaison between Paris and Versailles, where shared family meals shaped his view of food as connection rather than performance and led him to professional cooking at 15. Training at a vocational hospitality school prioritized hands-on practice. International stints in Australia and a formative role at the Fairmont in Quebec City developed adaptability and discipline, progressing from chef de partie to sous-chef. The chef won the Elegance Prize at the 2025 Pâté en Croûte World Championship in Lyon.
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