Sweet confections

Pastry chef Benoît Charvet is an artist – each of his desserts is a veritable sweet confection. He is imaginative, creative and passionate and creates masterpieces through centering his work on very specific themes.

His favourite ingredient is chocolate. His range is mentioned by the Club des Croqueurs de Chocolat.

Benoît Charvet produces some twenty sweets, including: Carupano (beans from Venezuela), Tanao (beans from Madagascar), Bourbon (ganache infused with Bourbon vanilla), Hazelnut (hazelnut praline and hazelnuts from the Morvan), Carla, created in honour of France’s first lady (lightly-toasted hazelnut praline, tonka bean with notes of vanilla and bitter almond), Feuilletine (brittle chocolate with almond praline)… All these sweetmeats are served in the restaurant and can also be purchased at the Bernard Loiseau boutique.