Washington Post – In Paris, a pastry Renaissance is underway


I prefer the version at Patisserie Nanan, a simple shop on a working-class street near Place de la Bastille, with its intense Sicilian lemon curd topped with a swish of lightly toasted meringue. Chef-owners Yukiko Sakka and Sophie Sauvage come from fine-dining backgrounds but wanted to have their own place “in a neighborhood where we could be close to our clients,” they said…

Page de référence: Washington Post

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OVNI, お菓子も自分も、変わり続ける。juillet 2019

Paris C’est bon n°1