Pastry
Just as fascinated by the creative possibilities offered by chocolate-making and pastry-making, Roland Zanin works on both with equal pleasure, offering a varied, aesthetically pleasing range with balanced, bold flavors. Macaroons in a variety of original flavors (mojito, rose and poppy, tagada, blackcurrant and violet...), small cakes such as Mont-Blanc (meringue, chantilly and chestnut mousse) or Suprême (raspberry mousse and vanilla crème brûlée).
