Passionate about pastry from an early age, Christophe Adam has trained with the most renowned pastry chefs, from Quimper to Paris, from London to Lausanne.
In 2012, in the heart of the Marais district, he opened a concept store dedicated to the éclair, which he endlessly adapts according to the season and his inspiration.
Salted butter caramel, yuzu lemon, grand cru dark chocolate, pecan vanilla and wild strawberry mascarpone are today’s best-sellers, complemented over the months by ephemeral creations.
