Paris-Brest

There’s always a team alongside the boss. For this week’s dessert, it’s chef Florian Le Bouhec’s turn. His pastry chef Mathieu Neble offers us a dessert that has quickly become a Bolognese staple. With a golden chou pastry, the pastry chef adds a praline ganache with two layers of crunchy praline, slivered and roasted almonds and a beautiful hazelnut ice cream. All that’s left to do is enjoy this magnificent Paris-Brest on rue Necker.