At Pâtisserie Alegria, every bite tells a story

The story of Carole Lesquer, a curious, passionate pastry chef deeply rooted in her origins, who transformed her sweetest memories into a luminous vocation.

Melt-in-your-mouth memories & early inspirations 🍋
Carole’s passion for pastry was sparked at a very young age. She fondly recalls the scent of her Breton grandmother’s buckwheat crêpes. Too small to reach the counter, she would stand on tiptoe, mesmerized by the batter being whisked and the sizzle of the pan. From Spain, her family’s homeland, she remembers creamy rice pudding delicately infused with cinnamon and lemon from the garden—a dessert that would later become a signature creation at Alegria.

The cherry on top (of life) 🍰
Her desire to turn this into a profession blossomed in the afternoons spent baking with her mother and sisters. “Cooking brings people together and creates moments of pure joy, ” she says. But pastry has that extra something—almost magical. After starting out in modern literature with plans to become a Spanish teacher, she felt her enthusiasm fade. At 25, she made a bold shift: professional training, internships, learning alongside chefs… and a deep conviction each morning—she had found her path.

Inspiring women & a master of flavour 🌟
Three figures continue to shape her creative universe:

• Claire Heitzler, for the elegance of her plates, her lightness, and delicate textures. Carole was lucky to intern with her—a formative memory.
• Jessica Préalpato, for her bold approach to plants, and her honest, anti-Instagram aesthetic.
• And of course, Pierre Hermé, whom she admires for his unique ability to blend flavours like a perfumer crafting a scent.

Flavourful memories 🍎
Carole finds it hard to pick just one creation she’s proud of. Two in particular stand out:

The first: a reimagined rabote picarde, her debut creation as head pastry chef. Inspired by the forested landscapes around Lac de la Reine Blanche in Ory-la-Ville, she explored the apple in all its forms—even turning the peels into juice. The dessert was a graphic composition of logs and tubes, highlighted by fresh marjoram.

The second, even more personal, brings her childhood summers in Spain back to life: rice pudding infused with lemon, rosemary, and cinnamon, paired with a rice milk sorbet and a crispy tuile, topped with fresh almonds—a tribute to afternoons under the almond tree. The first time she tasted it, eyes closed, she was overwhelmed: “I cried. It was a bite of my childhood.”

Buckwheat, my love 🌾
The ingredient she sneaks in everywhere (sometimes secretly)? Buckwheat. It brings back memories of Brittany, the ocean, barefoot afternoons fishing in the seaweed, and Thursday crêpes. “Those who know me know I use it in everything. The flavour is truly unique.”

Technique & instinct, hand in hand 🧠
For Carole, technique and instinct aren’t opposites—they complement each other. Her desserts are built with structure and precision, but always leave space for a touch of poetry. Like that day by the lake, when the scent of rhubarb and seaweed sparked an unexpected—yet perfectly natural—creation.

Laughter, fails & cookie dough 💃
At Alegria, the kitchen is filled with joy. It sings, laughs, dances. Her partner, also a restaurateur, shares this philosophy. Together, they bring that energy to life in the kitchen and dining room. “The cooking that moves me… is life. That’s Alegria.”

And her guilty pleasure? No hesitation: cookie dough ice cream from Ben & Jerry’s—vegan version, please!

Rituals, emails & strawberry tarts 🏃‍♀️
Her morning ritual: change shoes, put on sneakers, and glance at a photo of her grandparents. It gives her a boost of courage.

The part she dreads? Emails and admin.

Her favourite moment? Seeing customers’ eyes light up when she talks about her creations. Sharing. Explaining. Creating.

And tomorrow? 🍓
Her dream? Maybe one day, expanding the shop to offer bread too. Or better yet: opening a little beach shack in Spain with her partner, offering fresh, sunny, simple food by the sea. “I really miss the ocean and Spain.”

📍 Pâtisserie Alegria
19, rue des Capucins, L-1313 Luxembourg
Tuesday to Saturday: 9:00 am – 7:00 pm