For two years, chefs, pastry chefs, nutritionists and engineers worked to create a new culinary experience, combining pleasure for the body and well-being for the mind. Out go gluten, lactose, additives and animal gelatins, and in come fresh, seasonal, unrefined ingredients.
This summer, the Fruit Tart is a big hit. Crunchy almond pastry, strawberry and rhubarb compote, rosemary-infused brown rice pastry cream, fresh strawberries and raspberries: fresh and light, it’ll be served at Trait’Tendance cocktails and dinners until September.
