He followed a classic course, BEP and BAC pro in the hotel and catering industry, and very quickly moved towards exceptional establishments. In 2005, for his BAC pro internship, for example, he was at the Relais Bernard Loiseau in Saulieu in the Côte d’Or, a Relais et Châteaux member establishment, 5-star hotel and restaurant with 3 Michelin macaroons. Today, barely 30 years old, Quentin Nollez is the pastry chef of the very select La Réserve restaurant at the Citadelle hotel in Metz. He loves to work with local products, and enjoys twisting the great classics of French pastry for the greatest pleasure of Marie B. Lallemand, the President of the Citadelle group who apparently loves her Paris-Brest. They were both guests of France Bleu Lorraine to tell us about their backgrounds and especially about their exciting jobs.
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