It is Chef Nicolas Paciello who will be in charge of the sweet partition of the restaurants of the Hotel Barrière Le Fouquet’s Paris from 09 September. A new challenge in a renowned house for those who, at just 34, already have a good experience.
Some careers are a vocation. This is the case of Nicolas Paciello who, since his teenage years in Forbach in Moselle, had the virus of pastry. After his apprenticeship, he multiplied the experiences in large houses such as Fauchon where he spent 5 years as a pastry chef with Christophe Adam, before joining the brigade of Jérôme Chaucesse in the Crillon.
He then tried a different exercise by integrating the teams of Benoit Couvrand and Cyril Lignac launched in the opening of a Parisian pastry.
The work of desserts to the plate he misses, he will find this exercise in 2013, in the Hotel Prince de Galles until obtaining with the Chef Stephanie Le Quellec of a 2nd star in the Michelin guide for the restaurant The Scene, Avenue George V. Not far, already, Fouquet’s, this House that he particularly likes.
A career that also includes a selection in the final of the contest Meilleur Ouvrier de France in 2018 and the publication of a book, “The recipe book that tears”. A title that alone illustrates the spirit that Nicolas Paciello puts on his plates: an approach marked by a great modernity for a pastry that wants to be simple, generous and fun.
Whoever claims to prefer the taste to the extravagance of forms, likes to go to basics, focusing on the balance of flavors. Gourmet and generous in nature, Nicolas Paciello wishes to shine the French pastry and its know-how through the restaurants of the Hotel Barriere Le Fouquet’s Paris.
