LE SALON DES DESSERTS

This tea room is located in the shadow of the church, in the center of Saint-Jean. To his head, smiling, Sebastien Caudal and Daniel. As pastries, fine pastries and pastries are made home, like chocolates, caramels, jams, etc. Among the lighthouses: The Chocotarte (a chocolate background, burnt cream and fruit), a dozen of home macarons (salted butter caramel, lemon, pralé, etc.), Charnet (Breton sanded, vanilla cream), the raspberry raspberry, and of course the brioche, the spoil and the flank. It's a marquee year. Sébastien has made a specialty of pastries from the pastry range, like the religious to salty butter caramel. Cakes that have the common point of generosity, such as their creator, one of the emblematic desserts is the rum baba. There are also creations, such as Le Pêché montois (black chocolate foam, caramel, chocolate mousse milk, hazelnuts). In winter, you can taste these delicacies in the small room, accompanied by one of Damman teas or a Viennese chocolate. They will leave the place in summer to ice desserts, vacherine or ice-cream (about ten perfumes), to take away or to enjoy on the terrace.