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In this shop revisited by a designer architect, we come here with pure pleasure. The chefs, Nathalie Robert and Didier Marthray, were at long length pastry chefs in the Étoilé chef Pierre Gagnaire. Classic cakes are to fall, with special mention for abundance, and contemporary creations are astonishing! We crack for the different wilde that vary regularly: the saga Saga is an apple compote and walnut paste, baba to yellow wine, yellow wine jelly and chantilly or the chèvre chèvre and Alix, a almond sand sablé, crème flower cream. Delicacies change according to the seasons. And what can I say of the marshmallows with sometimes unpublished scents? Caramel salty butter, pink water and black sesame, tourbé and chicory whisky or crazy chocolate pailleté to 1 € the cube…
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Members' reviews on PAIN DE SUCRE
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I did try one of their desserts, it was good but a but messy.
Un côté salé un côté sucré .