Pastry
Jean-Michel Helterlé, a well-known pastry chef in Strasbourg, can boast of having raised his son in the sweet scents of his workshop. And from flavors to sweets, young Thomas followed his own path, a CAP pastry chef's diploma in his pocket, consolidated by experience with leading names. Returning to the fold in 2013 and gradually taking charge of the premises enabled him to maintain the "acquis" while gradually introducing his own creations. Saint-Honoré, Savarin (as pretty as they are good) and all the seasonal specialties: religieuse caramel-passion, tartelette poire-caramel, macaron verveine fraîche, ice creams or bonbons chocolats make up a well-integrated range, in an attractive modernized space.
