At Borzeix-Besse, enjoy summer with that special touch of Corrèze generosity. An iced chouchou tart, dusted with cocoa and topped with caramel chips, is presented with a pot of BB’s grand cru chocolate sauce. This is an invitation to pour, to share, and to do it again!
Sébastien Bouillet, pastry chef and chocolatier in Lyon, elegantly opts for exoticism. His individual ‘Saint Domingue’ entremets, made with exotic fruits and coconut, are adorned with a perfectly white velvet layer marked with the Maison’s monogram. They reveal a colourful and fragrant confit when cut. What a lovely escape!
Frédéric Cassel is launching a summer collection with remarkable visual consistency, characterised by apricot and peach tones. Tarts, entremets and mignardises are all centred on seasonal fruit, cream and a lightness that flows naturally.
Alain Chartier, Meilleur Ouvrier de France (Best Craftsman of France) in Vannes offers two complementary views of the season. On one side, a generous, fruity rectangular strawberry cream cake with a pistachio sponge base. On the other side, a pink macaron filled with fresh raspberries and light cream. The choice is yours – treat yourself!
With a 2-colour macaron that sets the tone at first glance, Jean-Philippe Darcis surprises us: a lime green shell, a watermelon red shell, and in between, a ganache that transports you to another world. Summer in a single bite!
Vincent Guerlais presents a generous, vibrant pavlova that gives pride of place to strawberries and rhubarb. Beneath its elegant swirls of light cream, this creation celebrates the very best of the season with elegance!
Maison Guillet brings you the purest thing summer has to offer: a raspberry tart of breathtaking generosity. Fresh raspberries are arranged in an almost textile-like pattern, dusted with icing sugar. The Maison’s golden signature adds the finishing touch to this mouth-watering creation!
Based in Caen, Alban Guilmet has created a vanilla-strawberry Vacherin ice cream, perfectly balancing sweetness and acidity. Domes of whipped cream, red chocolate strawberry shapes and a whole vanilla pod arranged diagonally: every detail here is refined, balanced and full of flavour.
This summer, Kévin Matyasy is offering a range of premium snack-style ice cream bars. Dark chocolate with hazelnuts, salted butter caramel, vanilla praline: these four generous, neatly cut creations redefine the sweet break with the seriousness of an artisan and the pleasure of a stolen moment.