From a short one-week internship at the Christophe pastry shop in Forbach in Moselle at the age of 12, Nicolas knows what he wants to do.
With his certificate in hand, he completed the pastry CAP, the additional mention in confectionery and chocolate, the pastry chef BTM, all the ingredients come together to make him the perfect pastry chef. Christophe Greff, who had taken him under his wing for five years, pushed him out. Reluctantly, the young man looks for a job, and believe it or not, in three weeks he finds a job as a clerk at Fauchon through a dinner with his teacher. The young pastry chef is gaining ground and joining the big houses at lightning speed. At the Crillon as sous chef to Jérôme Chaucesse, then assistant to Benoît Couvrand in Cyril Lignac's pastry shop. For his first position as pastry chef, he opened the restaurant La Réserve with chef Jérôme Banctel, with two MICHELIN stars in his sights. Bet won. He signed with Fouquet's in 2019 and led the launch of his company Cinq Sens, in partnership with William Assouline, his partner.