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Gault&Millau's review
Pastry
After studying business, marketing, and digital entrepreneurship, Aurélien Cohen completely changed course to pursue a career in pastry. Ten years ago, he earned his CAP. Today, he is clearly one of the rising stars of the pastry world. His raspberry-vanilla tart, the gluten-free but hazelnut-filled Piémont dessert, his Miss Pistachio tart, and his Caribbean dessert are must-tries. Bear-shaped cookies, cookies, and cakes round out the selection. There’s another shop in Levallois-Perret, and pastry classes are still offered.
