Cake Citron-Huile d'Olive Pas bon du tout We will spend 2h30 together

We will spend 2h30 together to share our techniques for enhancing seasonal products

A light and creamy pastry cream

de ma sensibilité

A big praline hug

Cake Citron-Huile d'Olive Pas bon du tout We will spend 2h30 togetherThe Chocolate Saint Honor Tart Chef Philippe Conticini's new craze! A classic reinterpreted, more gourmet than ever in collaboration with Maison Brunchy. On its sweet pastry, rises a crunchy almond hazelnut praline delicately enhanced with a hint of fleur de sel, sublimated by a light and luscious whipped dark and milk chocolate ganache. All crowned with choux pastries topped with a cocoa craquelin, filled with a deep and silky dark chocolate pastry