PATISSERIE - CHOCOLATERIE BALARD

Jean-Pascal Balard has worked as a pastry chef in some great restaurants (Trois in Roanne or the castle of Mercuès) and in some great pastry chefs in France. His specialty is chocolate, which he adapts to his creations: sweets, cakes to discover on the spot. Among his specialties, the Couseran slate, a palate of nougatine coated with chocolate. Traditional pastry with tarts, eclairs, nuns, millefeuilles, strawberries, charlottes..