Pastry
In the center of the resort, the Vulliet patisserie and tearoom is dear to the hearts of Savoyards, who fondly remember the bescoins they used to eat there on Sunday lunchtimes as they left church. This recipe for brioche bread with fennel, nicely gilded, is still popular today alongside other regional specialties and traditional cakes.
Map
Place de la Grenette, 74450 Le Grand-Bornand, France
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