Bombar’s bewitching millefeuille

At Bombarthere’s that rare sensation of being exactly where you’re supposed to be. A table, a counter, a warm light, and that immediate feeling that time will slow down. Sitting at the counter is always an opportunity, and it remains a place of choice. An almost intimate pleasure. A suspended moment, shared with the love of your life or a friend who already knows all your stories – and the ones you’ll write here. Candles flicker between empty bottles, silent witnesses to a living place, crossed by evenings, confidences and dishes that leave their mark. Le Bombar continues its gastronomic journey with an almost disarming constancy: that of a house that doesn’t try to impress, but succeeds naturally.

Pistachio dessert

As you know, I’m often drawn to savory creations, to dishes that tell the story of a product and a season. But this time, it’s a dessert that compels me to freeze my gaze. Alexandre Jeny’s millefeuille. A pistachio version built around a crème diplomate (a pastry cream delicately lightened with whipped cream) here flavored with pistachio. To take gourmet pleasure a step further, the chef makes his own praliné: caramelized pistachios, like the ones you see at winter markets, part of which is reduced to a paste and the other crushed to add texture and relief.