Pastry
A high-profile patisserie from a craftsman who has mastered the art of sober originality. Each piece is well thought-out, pretty and sometimes intriguing to the eye, and delicious to eat. For example, the Oursin, on a soft cookie with Île de Ré seaweed, pineapple and yuzu, sesame cream; the Fleur de pistache, on shortbread and creamy praline; the Galet Rochelais, a vergeoise cookie with fleur de sel caramel and vanilla ganache; or the Piment, with espelette ganache, black cherry and strawberry compote.. We also love the viennoiserie, the chocolate puff pastry brioche, the apple turnover, the Boukhara raisin bread... We're happy to extend the moment with an on-site tasting.
