Pastry
No sooner had Charlotte and Amine opened their patisserie than it was bursting at the seams. At the entrance to the town, near the traffic circle where holidaymakers spend some time waiting for traffic to clear, the two young men, trained at Ferrandi (where they met) and with numerous Parisian references (Cyril Lignac, Jeffrey Cagnes, for example), complement each other perfectly to provide good bread, and above all high-quality viennoiserie and pastries. Eye-catching and tasty, the individual cakes already have a strong following.
