PÂTISSERIE JEAN-LUC BATTU
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Since 1988, this master pastry chef and disciple of Escoffier has been a favorite of Pernois food lovers and connoisseurs alike. People come from far and wide for his travel cake: Soleil Pernois, a delectable marriage of raspberry pulp and candied melon, which you can easily slip into your luggage because it's not afraid of heat or transport. The same goes for "La Perle de la Nesque", a meringue base with an orange praline center. This is not the case for "Esprit Blanchard", a chocolate bonbon with a cinnamon aroma created in honor of the Pernois music master, but never mind, we'll eat it right away! As for the rest, the shop windows are overflowing with pastries, ice creams, petits fours and other sweets that rival, among other temptations, the chocolates, made exclusively from selected beans. And the welcome is extremely kind.
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