Like all his art, Jean-Paul Hevin's pastry is essentially dedicated to chocolate. It comes in three lines with a strong personality.
The "Rive droite" collection, the revisited classics, the "Rive gauche" collection, the original creations and the collection of the "traveller's cakes" with a very "international spirit. "
Cocoa and almonds biscuit, dark chocolate mousse, joconde...
A glorious soft dark chocolate almond and ginger biscuit...
On a chocolate biscuit flavoured with almonds and ginger,...
A shell of dark chocolate 74% cocoa from Madagascar,...
A shell of milk caramel chocolate with flower of salt 33%...
A shell of dark chocolate 74% of cocoa from Ecuador,...
Yogurt ice cream soaking passion fruit juice preparation...
Dacquoise with almonds, French meringue surrounded by a...
Dark chocolate almond biscuit flavoured with ginger, dark...
Almond and chocolate-sanded pastry garnished with a...
Almond-sanded pastry base garnished with squeezed orange...
Slice of Mazaltov, a very light cake, cheesecake-type...
Blackcurrant sorbet, iced vanilla parfait, gluten-free...
Strawberry sorbet, iced vanilla parfait, gluten-free...
Almonds and chocolate biscuit, iced chocolate and cocoa...
Praline mousse with a French meringue core, all wrapped...
On a hazelnut biscuit, a crispy praline and a light...
On a dacquoise with almonds, a meringue à la française,...
Almond and chocolate-sanded pastry garnished with a...
On a lined cream of almond dough over an almond-sanded...
Almond-sanded pastry base garnished with squeezed orange...
Genoese biscuit made from almond dough, lightly perfumed...
Airy, almond cake dough with lightly candied pieces of...
Airy, almond cake dough with pieces of dried apricot,...
Ideal for snacking, this slice of fruit cake is perfect...
Airy, almond cake dough with lightly candied pieces of...
Almond cake, ginger, grapefruit, grapes, cherries, dark...
