Pastry
Nicolas Masson, who worked for Pierre Hermé and Potel & Chabot in Paris, has found his sweet tooth audience in Saint-Quay. The ephemeral morello cherry forêt-noire, the must-have Saint-Honoré, the exotic pavlova and the rose, raspberry and lychee are all eye-catchers, as are the chocolates, including the assortment of ganaches and pralines or the chocolate spheres with fruity caramel.
