Pastry
People come from as far as 100 km around for its fine, delicate chocolates, such as the silky, intoxicating "Ceylan", with its scent of cinnamon stick (not powder), or the "Mandarin", a tangy milk ganache with mandarin pulp and pink berry infusion. His pastries range from the classic (forêt-noire, royal...) to the more contemporary, such as "Émeraude", a light yuzu mousse mixed with ginger and lime jelly.
