A Decade in Desserts: A Sweet Journey Through Time with Chef Nicolas Lambert at Four Seasons Hotel Dubai at Jumeirah Beach

This May, Shai Salon at Four Seasons Resort Dubai at Jumeirah Beach unveils an extraordinary poetic tribute to pastry. A Decade in Desserts is a limited-edition Afternoon Tea that celebrates Senior Executive Pastry Chef Nicolas Lambert’s remarkable 10-year journey with Four Seasons hotels, transforming a decade of memories, travels, and inspirations into edible works of art.

A master of his craft and a storyteller through his creations, Chef Nicolas Lambert invites guests to embark on a sensory and sweet journey through a curated collection of desserts, each one an edible memory, delicately inspired by the cities that shaped him – from the vibrant energy of Hong Kong to the serene beauty of St. Petersburg, and now to the radiant heart of Dubai.

Chef Lambert’s story began in the quiet village of Épinal, France, where he was born into a family of pâtissiers. Flour-dusted and wide-eyed, he spent his childhood immersed in the warmth of his parents’ bakery. That early affection for the craft grew into ambition, and his talent carried him across continents, culminating in this elegant collection that pays homage to the defining chapters of his culinary evolution.

Now, through A Decade in Desserts, Chef Lambert shares his journey the sweetest way he knows how. Each creation in this limited-edition collection is more than just a pastry, it is a story, a memory, a tribute. Crafted with French finesse, local inspiration, and heartfelt emotion, every detail invites guests into his world, one delicate treat at a time.

The sweet journey begins with Fra-Sia “Vacherin,” a dessert that marked the very beginning of Chef Lambert’s Four Seasons journey. Created in 2015 at the three Michelin-starred Caprice at Four Seasons Hotel Hong Kong, this delicate composition of French meringue, strawberry and basil sorbet, yuzu crèmeux, and basil Chantilly is inspired by the rare white strawberry and the city’s vibrant energy. Perfectly uniting Asian elegance with French tradition, it is refreshing and elegant, and represents the first page of a decade-long culinary narrative.

Raspberry follows - a personal favourite of Chef Lambert’s, drawn from childhood memories of berry-picking in his grandfather’s orchard. This dessert, which first bloomed at Caprice, combines a soft almond biscuit with raspberry marmalade, lemon cream, and raspberry Chantilly, capturing the essence of innocence, summer, and the fragrant sweet simplicity of childhood.

Next, the layered indulgence of Chocolates “Caprice” evokes Lambert’s time at the Michelin-starred restaurant, where refinement, balance, and a relentless pursuit of perfection became his creative signature. A white chocolate brownie encrusted with cocoa croustillant, namelaka, and ganache, with caramelised cocoa nibs adding the final flourish.

From the snowy serenity of St. Petersburg comes Honey “Bee,” a creation inspired by the Russian medovik cake with local honey and silky smetana cream. In Dubai, the Bee 2.0 found its new wings and was reimagined with Hatta Mountain honey and apricot compote. Paired with medovik cream and a honey biscuit, this dessert buzzes with a quiet, golden warmth, making it a signature piece that’s both rooted and ever evolving.

Light as a whisper, Exotic “Cloud” floats onto the table next – a celebration of Lambert’s first creation upon arriving in Dubai. With puffed coconut rice crispy, passion fruit crèmeux, vanilla mousse, coconut Chantilly and exotic coulis, it is an ethereal and tropical balance of flavours and textures, that captures the awe of him stepping into the grandeur of Four Seasons Resort Dubai – a palace among the clouds.

The final chapter, Le Clafoutis de Jeannot, is the most intimate. A tender ode to Chef Lambert’s grandfather, this warm, delicate dessert captures the soul of the Vosges Forest, where a young Nicolas once wandered in search of wild berries, guided by the gentle wisdom of “Papi Jeannot.” Made with myrtilles des Vosges, a prized variety of wild blueberries, and served with a delicate Tahitian vanilla crème fraiche, it is a sweet, nostalgic return to where it all began, and to the timeless simplicity of love passed down through generations.

Through A Decade in Desserts, Senior Executive Pastry Chef Nicolas Lambert offers more than an Afternoon Tea. The award-winning Chef offers a chaptered memoir, a love story to family, flavours and the stories that shape us, celebrated through the language of pastry. Ten years, three cities and one unforgettable collection. Crafted with memory and served with heart.

A Decade in Desserts | Nicolas Lambert | Shai Salon

• Pricing: AED 260 per person inclusive of tea or coffee
• Available now
• Afternoon Tea Timings: Daily, 3:00-7:00 pm
• Timings for Shai Salon: Open daily: 8:00am – 1:00 am
• Reservations: 04 270 7805 | Website

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