Patrick Agnellet strives to sublimate chestnut into a cake whose perfect balance guarantees indulgence. The sweetness of the chestnut and the softness of this offering melts in your mouth!
At Sadaharu Aoki, the Mont Blanc, a veritable institution of Japanese pastry, is adorned with matcha tea and azuki beans. Let yourself be surprised by these new flavours that are highly appreciated in the Land of the Rising Sun.
At Oriol Balaguer, chestnut is showcased by one of its specialties: the pannettone! How can you resist this rich, flowing sweet bread, generously garnished with this deliciously candied fruit?
This year, Laurent Duchêne‘s Mont Blanc is accompanied by a little tangy note of Clementine to combine freshness and indulgence!
For Maelig Georgelin, chestnut can be appreciated in the form of a tartlet where the sweet dough and chestnut vermicelli are elegantly topped with a generous piece of candied chestnut. A fine gourmet invitation to indulge yourself.
Jean-Paul Hévin is no exception to tradition! Let yourself be enchanted by its Mont Blanc, which gives pride of place to chestnut through a delicate chestnut paste, an almond meringue covered with a light whipped cream and chestnut cream, for a little extra treat!
Visit the Jacques de Fukuoka Pastry Shop in Japan to discover these appetizing chestnut turnovers: after the idea of an apple turnover, chestnut replaces the fruit and combines with roundness with the deliciously puff pastry!
A specialist in candied fruit, La Maison Jouvaud sublimates the chestnut by working it into its simplest device: rediscover the pleasure of tasting a real glace chestnut where the fruit is adorned with a fine and delicate sweet envelope.
Highlights on the famous Mont Blanc of the Maison Oberweis, where the dessert revolves around a shortbread dough, a chestnut cream, a whipped cream and a compote of rosehip, guaranteeing a fresh and tangy note!
