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Meilleur Ouvrier de France, Maître Chocolatier, Pâtissier Confiseur, Philippe Segond continues to diversify his activities. For example, his signature is to be found on the fabulous dessert menu of the Japanese restaurant Koï. We love his gourmet creations, especially his chocolates in all their presentations, in small cakes and mignardises, ganaches, pralines, creams, entremets, bonbons, tablettes, truffles... In his laboratory, he transforms and blends the finest cocoa vintages, sublimating their intense aromas by marrying them with lime, passion fruit, fleur de sel... At Christmas, jewel cases of chocolate sweets compete with festive logs; at Easter, eggs and barnyard poultry make our little ones sparkle with envy. You can enjoy breakfast in the tearoom, with real fruit juice squeezed on demand or a pastry. The atmosphere, like the service, is very pleasant. A gentle break.
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Members' reviews on PHILIPPE SEGOND
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Les gâteaux sont bons sans être exceptionnels.
Le service et l'ambiance ne sont pas à la hauteur.
Peut vraiment mieux faire quand on a tant travaillé pour être MOF!