© Poilane
Bakery or patisserie?
No one knows exactly what they are. The debate is wide open! From bakers, we learn that it's a creation, without cream or other embellishments, baked in the bread oven or using bread dough. For pastry chefs, it's more of a simple creation, in which the brioche often plays a leading role. Gault&Millau takes you behind the scenes of these creators of sweet treats, whether bakers or pastry chefs, to discover their unique know-how.
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Le Saint-Honoré
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Rhubarb emerges from the shadows
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The grater shows its teeth
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