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2025
Recommended
2025
Today, Stéphane Barthoux is at the helm of this veritable institution. Here you'll find recipes dating back to the 1850s, such as praline, a genuine local specialty whose recipe is carefully guarded. You can also try marzipan, small round cookies made from sugar, egg white and almonds, for which Stéphane has recovered the secret recipe. The pastry chef's own creations are also on offer, blending tradition and modernity. The house offers a whole range of chocolates, mendiants, individual cakes, logs and pièces montées.
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Le cake noisette un régal ! Petit point noir... Le sourire a l'accueil qui n'est pas flagrant. Dommage sinon toujours très bon.