- Cucumber, marjoram and Isigny cream
- Strawberry, sorrel and Greek yoghurt
- Rhubarb and jasmine tea
- Redcurrant and tonka bean
- Raspberry, rose and Saint Germain
- Chocolate, mint and mace
Tea time for our Our international students of the Advanced Professional Program in French Pastry
Our international students of the Advanced Professional Program in French Pastry, had the chance to assist the chef Jordan Talbot, pastry chef of the Michelin-starred restaurant "Lucas Carton" , in the production of a "tea time" in our application restaurant Le 28 at FERRANDI Paris.
On the menu: the chef's signature desserts made with the highest precision!