ÉCOLE DE PÂTISSERIE DE CHRISTOPHE FELDER
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Renowned pastry chef, he learned from Fauchon, Lenôtre and Crillon before setting up his creative workshop in Paris. Originally from Schirmerck, he has not forgotten his roots and therefore created, in 2009, a pastry workshop at the Hôtel Suisse in the heart of Strasbourg. It is Christophe who welcomes you, or one of the hats of his brigade, just as expert in pastry. The kitchen exudes friendliness even before exhaling the pastry aromas. What a pleasure to measure the ingredients, knead the dough with Kougelhopf, shape the famous Christmas shortbread, make a linzer with quetsches or a streussel decoration with tonka bean.
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