A pastry chef for about fifteen years now, Nicolas has worked in establishments such as Le Petit Nice Passédat, the Troisgros house, or Anne Sophie Pic at the Beau Rivage Palace. He has been working for almost 4 years at the Hôtel de Ville de Crissier as head pastry chef. His pastry is mainly focused on local products. Encounters and sharing are fundamental values of gastronomy and life in general for Nicolas.
