The pastry, emblematic of bourgeois cuisine, requires great technical skill. It returns to the forefront thanks to the opening of restaurants and the publication of dedicated works.
The duo prepares 120 to 160 of these puff pastry domes on site per day, regularly sold out by 1:30 p.m. (especially on weekends, when customers take them in quantity to reheat during meals with family or friends) “You can put almost everything in a pie! Hugo Riboulet, winner of ‘Top Chef’ 2023, says. “ After the show, we…