Desserts That Speak The Language Of Memories: Experience Nicolas Lambert’s Story, One Bite At A Time

Marking a decade with Four Seasons Hotels and Resorts, Senior Executive Pastry Chef Nicolas Lambert wanted a celebration that felt more like an intimate homage to his career and less like a corporate milestone. ‘I didn’t want pomp or platitudes. I wanted heart,’ he says. Raised in a cosy bakery in Épinal, France, Lambert’s artistry has travelled continents, from Hong Kong to St. Petersburg, and finally, to Dubai. ‘Pastry is like painting,’ he tells me, taking care with his words. ‘You start with simple colours, blue, red, yellow, then you can play.’ Lambert knows the art of patience better than most, having waited nearly a decade for his first chef de partie role in Paris, then another twelve years to finally claim the chef’s title.

Fast forward years later, and Lambert now crafts confectionery masterpieces that have won him accolades across the globe. His creations are beyond pastries; they’re edible snapshots of his life. His mantra, ‘Simplicity, but never boring’, continues to captivate, and honestly, we’re here for it.

Edible Autobiographies

Enter ‘A Decade in Desserts’, a limited edition afternoon tea at ‘Shai Salon, Four Seasons Resort Dubai at Jumeirah Beach, where sugar meets storytelling. Each dessert is its own little autobiography. The story begins with a bite, a sublime dip into Fra Sia's Vacherin, a delicate whirl of meringue and yuzu, the dessert that ignited Chef Lambert’s storied partnership with Four Seasons. I could not decide whether to savour it slowly or marvel at its artistry. The French meringue was crisp as high altitude air, the strawberry and basil sorbet gave a vibrant, herbaceous punch, as if capturing the soul of a summer breeze in Hong Kong. It’s a seamless collision of elegance and edge, mirroring the city it honours. Then came Raspberry, a memory on a plate. Each forkful was a window into Lambert’s childhood, plucking sun-ripe raspberries in his grandfather’s orchard. The almond biscuit was soft yet held its ground, the raspberry marmalade was tangy like an untamed laugh, and the Chantilly? Pure silk spun from memory and foam. It tasted like looking backwards and smiling. But before nostalgia could fully settle, I was plunged into the unapologetic indulgence of Chocolates ‘Caprice.’ Picture this: a white chocolate brownie cloaked in opulence, cocoa croustillant, sultry ganache, caramelised nibs. It’s every bit as luxurious as the chandeliered dining room it draws inspiration from. Suddenly, I was swept into a spinning global mosaic, each dessert a chapter, each bite a memory etched in flavour.

Past Meets Present

And just as my palette adjusted, Honey ‘Bee’ swooped in a golden nod to childhood simplicity, His twist on a medovik cake from Russia, now rooted in Dubai with rich Hatta Mountain honey. ‘This isn’t just nostalgia, it’s also about where I am now,’ Lambert explains. ‘Ingredients like Hatta honey bring the menu full circle.’ This menu doesn’t just look pretty; it resonates. Guests dive into the booklet detailing each dessert’s tale, some even asking to keep it. ‘One guest remembered an earlier version of The Bee from years ago, it’s amazing how these flavours create connections,’ Lambert shares. In a city full of luxury, this thoughtful tea reminds us that the sweetest indulgence is meaning. Who knew dessert could be this profound? Scones arrive warm, like hugs in pastry form, paired with clotted cream and fruit preserves that taste like sunshine bottled. Tea? Poured gracefully from elegant bone China. It’s indulgence with a capital “I”, a ritual worth savouring. Chef Lambert made the very act of eating not just a journey, but a story unfolding in glossy, intricate detail. Who knew dessert could be so profound? Stay hungry.