Pastry
An eclectic pastry chef, renowned for his macaroons, he is equally adept at both imposed exercises and creations: flourless madagascar, the delicious "Noir et Or", a chocolate sablé with lemon cookie and manjari chocolate mousse with lemon-verbena cream, but also fruity or "reinterpreted" macaroons, such as the "Paris-Piémont", based on the paris-brest, with a hazelnut mousseline cream. Also catering preparations, savory tarts, quiches, pies...
Map
15 Rue des Clefs, 67600 Sélestat, France
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