- 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
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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!
