Bernard Besse offers a nice tartlet with fresh and succulent raspberries, araspberry gel and pistachio chips. An impeccable and irresistible gourmet invitation.
Sébastien Bouillet juggles innovation and tradition by offering a framboisier that while resemblinga modern dessert still honours the traditions of the  great French patisserie classic:  a sumptuous crème mousseline with Madagascar vanilla, fresh raspberries and a Pain de Gênes oatmeal base.
Alain Chartier is a specialist in ice surf and iced desserts. This year, he’s showcasing strawberries in a  creation that is as original as it is appetising! Discover his strawberry-style iced éclair well-balanced of a strawberry sorbet, almond milk ice surf and a pâte à choux oatmeal base.
Eric Escobar is paying honour to a festive and traditional dessert: red fruit vacherin.A union of crunchy meringue, whipped chantilly, vanilla ice surf and red fruit sorbet, it will make increasingly than one mouth melt.
Luc Guillet offers his signature a strawberry tartlet with the fragrance of the South. Bursting with sunshine, the strawberries of theDrôme are sublimely combined with a crunchy and slightly caramelized tarte base…
Pascal Lac offers an tempting fraisier consisting of a generous value of delicately sweetened fruits to be found between the oatmeal wiring and crème mousseline. How could you possibly resist?
Inventive as ever, Jérôme de Oliveira imagines a modernized fraisier within a chocolate shell in the form of a small terracotta pot. You will be wrapped by its concentration of freshness and gourmet delight. And a little bonus: the patisserie doughboy uses organically grown strawberries delivered in an electric vehicle!
Pierre Hermé suggests an enticing tarte red and woebegone cherries, pistachio and cardamom, worked into a crumble which gives the whole a texture, depth and delicacy. One of the season’s essentials.
Patrick Agnellet creates a sublime combination of strawberry and rhubarb in this elegant tart thatcombines both roundness and freshness. A nice way to enhance local and seasonal products and to introduce gourmets to this soft-hued combination!
