Page 71 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

BEST
PASTRY
CHEF
2018

NICOLAS LAMBERT, CAPRICE

Two years ago, when Nicolas Lambert arrived in Hong Kong to take up his current
role at Caprice, we were blown away—he created desserts that were architectural
wonders of the sweetest kind, with delicately spun sugar and curiosities, such as
wheels fashioned out of chocolate, defining his creations. It can be difficult to
sustain such levels of greatness, but instead of plateauing, Lambert has proven RUNNER UP
that perfection is a moving target—and that he has the creative agility to keep up Ken Thomas
the pace. His dedication to working with seasonal fruits results in desserts that are at Épure is
unafraid of using
as thrilling as they are ephemeral; cast an eye over his Instagram feed and you’re
unconventional
likely to spot him bidding a tearful emoji farewell to the last serving of his apricot
ingredients to
and peanut dessert, or lamenting the end of French cherry season. Passion and
bring new flavours
precision makes for the best pastry chefs, and Lambert has proven once again that
to his desserts;
he is the leader of the pack. every creation
is at the apex
Caprice, 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong of aesthetically
pleasing colours
and dimensions.