Pastry
Named “Meilleur Ouvrier de France” in 2011, Yann Brys—who, in 2009, invented the innovative technique of piping cream in a swirl pattern on a potter’s wheel, followed by the Trocadéro— a flourless, gluten-free cookie made with starch and whipped egg whites, delights Saulx-les-Chartreux with his pastries and chocolates. In the first category: the Apricot, Lemon, and Basil Tourbillon; the Red Berry Pavlova; and the Tonka Carré. In the second category: the bear-shaped treats and the assortment of ganaches and pralines. Add the Exquis ice cream bars, the lemon tart-style ice cream, and the raspberry sorbet, and you’ll understand why everyone is so enthusiastic about this consummate professional. Another location in Essonne, in Marolles-en-Hurepoix.
