Pastry
A former chemical engineer, Adrien Cusson has changed careers to delight us. And he does it well with the Theobroma tart for chocolate lovers (cocoa-sweetened pastry, cocoa almond cream, cocoa nib crunch, dark chocolate cream from Nicolas Berger, and caramelized cocoa cascara). The Provensia dessert, the pistachio financier, the sweet clover flan, the shortbread cookies, and the finger-shaped brownies are even more reasons to stop by.
