We speak to Nicolas Lambert, pastry chef at Caprice in Four Seasons Hotel Hong Kong, as we come to the final part of our Sweet Sensations series.
For Nicolas, “everything done with passion is considered art. It is not up to you to decide if you are an artist, it is the recognition given by others.”
That recognition recently came to Nicolas when he was named Asia’s Best Pastry Chef 2018 at the Asia’s 50 Best Restaurants awards in March. “His delicate desserts reveal his meticulous attention to detail, his passion for perfection and his innate mastery of flavour combinations,” said William Drew, Group Editor of Asia’s 50 Best Restaurants.
Nicolas’s inspirational creations certainly look the part. Artistic by virtue of his dedication to the craft, they are nevertheless primarily a pleasure for the palate. “Taste is always the priority,” says Nicolas. “I start my creation process with great fruits and seasonal produce. I also like to play with three or four textures. Once I have the textures and the flavours right, I think about presentation.”
That being said, appearance is still a key consideration. “Presentation is important because people enjoy taking food images. With the rise of social media, everybody can be exposed to your dessert online. But I always make sure I get the flavours and textures right before moving onto designing the presentation.”
A version of this article originally appears in our May 2018 issue.