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HER VALUES
All the ingredients with which we make our products are selected with rigor and traceability. We take particular care with the raw materials because it is above all a will and a deep desire to want to share & please the guests.
ITS PRICES
2013 2nd prize artistic chocolate piece Salon du chocolat Amiens
2010 Semi-final of the competition "One of the best pastry chefs in France"
2005 4th prize at the Grand Prix de la Pâtisserie Française.
2003 Gold medal at the Grand Prix de la Pâtisserie de Dijon. (Jury work)
1st prize overall, 1st tasting prize.
2003 Bronze medal at the Imperial Mandarin Grand Prize in Paris.
2003 Participation in the Gourmet Days of Vaison la Romaine.
1999 Silver medal at the Cavaillon dessert competition.
1988 Participation in the MAF (Best apprentice in France)
HIS JOURNEY
2019/2021 Executive Pastry Chef
"La Cigale" 5***** hotel in Qatar
2014/2019 Executive Sous Chef in Pastry
"La Cigale" 5***** hotel in Qatar
2014/ 2022 Pastry Trainer & Consultant
A MASTER PASTRY TRAINER
Nicolas works as a Professional Pastry Consultant with tourism & catering professionals to support them in:
➢ Create and develop new range of small cakes, desserts, pastries, ice creams, chocolates, breads and plated desserts.
➢ Set up production system.
➢ Promote HCCP.
➢ Calculation of cost prices.
➢ Inventory management.
➢ Staff organization
CONTACT
You are an adult in professional retraining, an apprentice student and you need preparation for your competition
Or a hotel &/or catering professional and you know you need a Pastry Consultant?
Contact me right here!