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Pastry chef, chocolate maker and ice-cream maker Nicolas Cantali, who took over this historic pastry shop in Semur in 2018, has been perfectly adopted by the regular customers of the place. It must be said that he comes from Semur and that his training led him from the Bernard Loiseau hotel school to this parent company, after which he practiced pastry for nearly ten years. All that remains is for him to express this talent that he puts into his pastry creations, balanced and tasty, from the classics to the most original, such as this sweetened salted Christmas log that combines foie gras mousse and fig compote on a speculo honey base. The dome chocolate dessert caramel heart meringue on shortbread is very good. Nicolas perpetuates the secret recipe of Granit Rose de l'Auxois, a biscuit with almonds coated in orange chocolate with hazelnut chips and candied cherries in the heart. In summer, it is Nicolas' ice creams that you should treat yourself to and, throughout the year, it is his range of chocolates that you should discover. Chocolate carving is also one of your chocolate maker's passions, he makes subjects every season; in spring, there were men's and women's shoes that we don't even dare to eat!
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