so good.. magazine – The magazine of the haute pâtisserie

Technical rigor, love for training, and artistic talent define his expertiseMore info

Accuracy and rigor at the service of ice cream creativity More info

Conquering the world with his éclairsMore info

It’s too pretty, I do not want to eat itMore info

Inspired by fashion, architecture, and designMore info

French Savoir Faire with a personal evolutionMore info

Renewing the desserts of a great Parisian culinary templeMore info

Pastry will be much simpler, with straightforward flavors and clear and uncomplicated decorationMore info

His elegant pastry creations can be enjoyed in the various restaurants of the legendary Hôtel de Crillon in ParisMore info

Leading Des Gateaux et du pain in Paris, she develops pastry that combines elegance, emotion and sensitivity to unique results.More info