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
