Villa René Lalique
Nicolas Multon, pastry chef
An original style of patisserie
Conceived as a truly artistic endeavour, the work of Pastry Chef Nicolas Multon provides the perfect finish to your meal at the Villa René Lalique.
Constantly challenging himself, his curiosity knows no bounds, deriving inspiration from the work of the Lalique artisans to the contemporary artists he so admires. His creations centre on a product whose qualities must be revealed in all its forms, with the aim of eliminating all artifice.
In this way, he invites us to reflect on our responsibility towards nature, expressing the need to protect it, without dogmatism, but rather through intense beauty.
The journey of a pastry chef
Attracted from his early teens by the Fine Arts, Nicolas Multon chose the path of cooking and then pastry-making as his field of expression. Under Antoine Westermann at L'Auberge des Templiers in Boismorand and Buerehiesel in Strasbourg, followed by seven years at Jean-Paul Abadie's Amphitryon in Lorient, he learnt the fundamentals, perfected his techniques and began to forge his own unique style.
On joining L'Arnsbourg, in Baerenthal in the Moselle in 2009, Nicolas found in Jean-Georges Klein a chef with whom he felt a strong bond. So much so that the idea of collaborating in the opening of the Villa René Lalique seemed quite natural. Here, the pastry chef is able to give free reign to his ambitions, envisioning the spaces, equipment and even the crockery he needs to express his talent to the full.
His ambition to master every aspect of production is paramount. So, in addition to pastry-making, Nicolas supervises the on-site bakery, viennoiserie and chocolate production, and occasionally distinguishes himself creating exceptional pieces in chocolate and pulled sugar. In the creative world that is the Lalique brand, Chef Multon couldn't be more at home.
What sets Nicolas apart, however, is his commitment to surprising his guests while retaining a few reassuring emotional points of reference. By exploring each fruit in its entirety and not hesitating, for example, to use the pits to create a fragrant powder or the peelings for an infusion, he creates exciting textural effects, while revealing the profound intensity of each ingredient's flavour.
Sensitive to the art of the beau geste, the Head Pastry Chef at the Villa René Lalique regularly visits the nearby glassworks to experience the thrill of the craftsmanship at work there that in turn inspires him to come up with new and ever more outlandish creations.