Bakery
Once you've tasted the specialties of Éric Delagarde and Pierre-André Ségura, you never lose confidence. They left Neuilly to settle in Cormeilles and continue their bakery work. Breads made with organic millstone flour and cereals... everything works beautifully. Traditional methods make brioches and pains de mie soft, and the organic flours used in the ultra-crisp rye, spelt bread and kamut with dried fruit don't overshadow the quality of the pastries and seasonal fruit tarts made with fresh produce. The unique recipes are 100% natural. Some professionals can learn from them!
