ServicesCooking lessons | On order | On-site tasting
Gault&Millau's review
Pastry
Founded in 1971 by Lucienne and Louis Berger (Meilleur ouvrier de France in 1982), this patisserie-chocolaterie is today in the expert hands of their two sons, Denis and Patrick (MOF class of 1989). In the chocolate department, the two stars are the "Châtaigne de Bigorre", a chestnut paste lightly flavored with rum and coated with dark chocolate, and the "Galop des Douceurs", a praline filled with armagnac ganache and coated with dark chocolate.
