The secret of a good pastry chef is really based on choosing the best ingredients. Our range is not very extended, precisely in order to allow the high quality of products. When you work with fresh products, each day is a surprise!
As an eternal gourmet, I take real pleasure out of going to my suppliers and making my choice, notably the one on rue Bayen nearby me in the 17th district. For passion fruit, I have a client who brings mine directly by plane from the Réunion!
My secret sin? My shortbread filled with praline, inspired by the Paris-Brest cake, is in fact made 100% with hazelnuts from the Piedmont region. I find that the shortbread version is much lighter than the classic cream pastry puff. And when you want to give pleasure, it’s a good idea to please yourself first! So I like to perfect my favorite desserts and then offer them to clients.
