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Sébastien Gaudard, a pastry craftsman and elected pastry chef 2012 by his peers, first learned among others and not any: Captain, Fauchon, the Delicabar at the Bon Marché before opening his own pastry. Its aim is to highlight the classics in its rather vintage boutique. Cakes are available for 1 to 8 people. À la carte les Paris-Brest, Mont-Blanc, Saint-Honoré, strawberry, baba to rum, fresh fruit pies, frozen desserts, etc. Its great speciality is the Mussipontain, invented by its father at Pont-à-Monsoon. It's a kernel success, vanilla cream and éclats almonds. His log also comes from his father's pastry. The hazelnut comes in or form, praline and sauce chocolate. Sébastien Gaudard manufactures macaroons according to seasonal and market products. He also manufactures his own chocolates. Attention on the weekend, after 10 h is the rush…
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