ENTREMETS

What if pastry could also be savory? If you think about it, you can imagine anything, and that's exactly what Marie has done. With a CAP in design and pastry, she makes savory Paris-Brest with goat's cheese mixed with blackberry, or with Roquefort and pear, or a Saint-Honoré with smoked trout and wasabi. And as the best is never in the family, her mother Laurence left the world of banking to help her daughter with her project. The result? It's pretty, it's good, it's original! And the weekend brunch is extra!