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Gault&Millau's review
Pastry
The years go by, and nothing seems to slow down this “Meilleur Ouvrier de France”—a discreet, hardworking pastry chef who is highly regarded by both the general public and his peers. Whether in the 13th or 15th arrondissements or in Vincennes, his creations are universally acclaimed. Among them are the lemon tartlet, the coffee éclair, the fresh raspberry tart layered with raspberry compote, “La Butte” (a chocolate and caramel dessert), the passion fruit and raspberry tart, and the chocolate flan. The chocolates made by his wife, Kyoko, come highly recommended.
