Rhubarb and Wild Strawberry Eton Mess

Originally from Nancy in France, Chef Nicolas’ love of the culinary arts, and in particular pâtisserie, dates back to his teenage years and an Easter work placement with a local pâtissier, when he spent the holiday making celebratory eggs and chocolates. Nicolas subsequently spent five years training under award-winning mentor Jean-Claude Hammerer, at Restaurant Hammerer, and then to his first five star, the Grand Hôtel de la Reine, both in Nancy. In 2005 he made a move to the UK to set up his own pâtisserie, Macaron, which was judged Time Out’s Best London Pâtisserie within its first year, then in 2010 Nicolas then took the opportunity to join Le Cordon Bleu London as a pâtisserie teaching chef, rising to Deputy Head of Pastry.

Nicolas joined the Savoy Hotel in London in 2023 as the Executive Pastry Chef. Among his several accolades and awards, Chef Nicolas won the UK pastry open in 2020, represented the UK in the Pastry World Cup (Coupe du Monde de la Patisserie) in 2021 and 2023 where he finished 4th and won the European Pastry Cup in 2022.
Most recently he was a guest judge on the British Bake Off The professionals and he opened Scoff At the Savoy , were he re-invented the venerable Scones , into a brand new concept.