Pastry
Ice cream maker, caterer, baker, pastry chef and chocolatier, Éric Haushalter has more than one string to his bow, having also published a book on cocoa, his real specialty. Refined chocolates, preferring delicacy to power, and a fine range of bonbons, including "Noisette Etc", a hazelnut praline crisped with dark and milk chocolate, "Macaé", a macaé ganache infused with coriander, praline and hazelnuts, or "Criollo", a milky raspberry jivara ganache.
