Pastry
Laurent Franchois has won recognition from chocolate lovers. And deservedly so. His products give immense pleasure to the palate. Flaky almond pralines, hazelnuts, Tonka vanilla coffee ganaches have just the right "come-hither" taste. Financiers, cakes and gingerbread with mirabelle plums are travel cakes that complete the range of classic or iced entremets, such as Vosgien sorbet and blueberry coulis, vanilla macaron ice cream and chantilly. Workshop for making macaroons, choux pastries and puff pastry.
