Bakery
William Lamagnère, pastry chef at Fauchon, Ladurée and La Closerie des Lilas in Paris, has returned to his native land after Covid, to the delight of Rheusois and Rheusoises alike, who are delighted with the traditional pavé with seeds, natural sourdough bread and Gousteron (wheat, flax, rye and millet). Excellent viennoiseries and outstanding pastries, with a particular favorite being the tarte Tatin BZH or the Tatin à l'huile d'olive.
