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Gault&Millau's review
Pastry
A "dream" that almost turned into a nightmare after years of administrative worries and market sales. Alizée Deffontaines, a pastry chef who passed through Apicius (3 toques), and her partner Jonathan Fruchart were finally able to open their store at the end of 2017, along with a tea room. The chef regularly proposes new creations according to the season, such as Tahitian vanilla ice cream with nougatine slivers, or chocolate mousse with salted butter caramel coulis and caramelized hazelnuts.
