Combining tradition, technicality and terroir, such is the leitmotif of Anaïs, for whom pastry and cooking have come to light since her adolescence.

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Originally from the Basque Country, she graduated from the hotel school in Biarritz. 

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She forged her personality and her style by integrating several large houses in France as well as internationally and continues to experiment and perfect her knowledge.       _cc781905-5cde-3194-bb5cfb-58d_bad

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An apprenticeship in the purest French tradition that today characterizes his cuisine, full of character, nourished by passion, work, discipline and generosity.

 

 

 

 

 

 

 

 

 

 

 

 

 

Originally from Villeréal, Julien has been passionate about the world of gastronomy since his earliest childhood.

He discovers pastry with his pupils before his taste buds.

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He will obtain an additional mention in pastry, and will follow his training until the technical certificate.

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He made his debut in a renowned pastry shop in Lot-et-Garonne and then evolved in various institutions in our charming capital.

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Driven by a team spirit and an insatiable curiosity. His delicacy and his know-how give life to desserts, sublimated by an artistic fiber.

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