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Don't look for any summit in Savoie with that name. She's a Bellequoise from Beaulieu-sur-Layon in Maine-et-Loire, home of Arnaud Bertrand, our baker of the day, who makes traditional bread with high-quality French Banette flour. A well-baked bread with a thick crust to develop more flavors. All breads are stone-baked, as before, from below. Traditional baguettes, organic breads, a dozen special breads. Try the pain d'automne, a farmhouse bread with milk, honey and dried fruit. Patisserie is mainly made in-house, with specialties including millefeuille, tarte Tatin and Belledonne, a simple but fresh blueberry shortbread dome with Chiboust cream. Meal formulas with a wide choice of 35 sandwiches and mixed salads concocted in the back store with fresh produce.
Did you know? This review was written by our professional authors.
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