PATRICK GIRARD
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International cuisine, from the simplest slab of pizza to the evening cake in an address not to be missed.
This former of Beaumanière, Bocuse and Robuchon, who also rubbed to the greatest names of international cuisine - especially for Claude Three Gros - collects the know-how: glacier, sweets, chocolate maker… and of course pastry. A constant search for new textures and original associations, a single watchword for this passion: quality. From the simple pizza plate to surprise bread without forgetting the sublime evening cake, the address is unavoidable. Note: a space has been set up for lovers of tea and coffee.
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