Pâtisserie : Récréation Sucrée workshop

Chocolate, choux pastry and marshmallow toasted ... Nougatine and candy-chocolates ... Sweet ... Salty ... Nicolas Barbet is a lover of pastry, a champion of Croque-en-bouche, a master of the macaroon, a magician of the sugar art faeries. Crispy, praline and milk chocolate chantilly, hazelnut dacquoise and creamy cream caramel salted butter, pistachio and creamy mango-pineapple bread ... With him, the log and the financier are revisited, the apples of the Norman tart are Pan-fried calva and the flan scented with real vanilla pods from Madagascar ... "What I like is to bring back classics to the taste of the day," says the young pastry cook Norman, who is not yet thirty, But has drawn on his experience with great pastry cooks (some of the best workmen in France) in the four corners of the hexagon. By creating his store in Lisieux in 2012, Nicolas Barbet combines all his desires ... For his cute sin, his great gluttony, is to convey his passion! Each week, he shares his tricks and his tricks in pastry shops, in the heart of his store ... The pastry chef becomes a delicious "Sweet recreation"!

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