Pastry
Is he a shoemaker, a jeweler? No, simply a pastry chef with an eye for aesthetics and eye-catching presentation. Each cake, each entremets is a little jewel that deserves its own setting, under a bell like the cookies, or in well-spaced rows, for the "hazelnut hazelnut", the tiramisu tartlet, the snickers, the hazelnut marie-galante, vanilla mousse and manjari chocolate. Great creations also in large format, such as the superb exotic vacherin. A range of distinguished chocolates and spreads, as well as savoury preparations (pâté en croûte, pain feuilleté, bagel...).