Pastry
Beware, extreme danger... of succumbing to temptation. It's all the fault of this great pastry chef-chocolatier from Lorraine, MOF 2004, who is undeniably gifted in both pastry and chocolate-making. The proof is in his yuzu chocolate, with its exceptional floral and tangy character, or his mint and bergamot (blue flower) chocolate, whose freshness and lightness are easily addictive. On the pastry side, Franck Fresson, established for four generations in Meurthe-et-Moselle, delights local customers with delicious compositions. Lemon tartlet with cocoa butter and yuzu jelly, creamy orange confit with explosive juices, almond dacquoise with vanilla and nougatine cream, paris-brest with mousseline cream and almond-hazelnut praline, mango-vanilla shortbread... A tasting experience that leaves you breathless.
