By his own admission, Nicolas Haelewyn fell into the caramel pot as a child. A childhood in Normandy and grandparents who raised dairy cows sealed his fate once and for all: after a decade criss-crossing the globe for Ladurée, the pastry chef opened his own boutique, "Karamel Paris", last year. Meet the "Karaboss" in his Yvelines lab.
It was in June of last year that BLVD, the buzz of Chicago opened its doors in the West Loop, a previously seedy neighborhood turned into the haunt for up and coming chefs. At the kitchen’s head and creator of the restaurant’s menu: chef Johnny Besch.
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