p\u00e2tissiers<\/a> parisiens de talent.<\/p>\nLa plus chic: Le Burgundy<\/p>\n
LE LIEU.<\/b>Arriv\u00e9 il y a deux ans au Burgundy, apr\u00e8s un parcours exigeant qui l\u2019avait men\u00e9 jusqu\u2019au poste de sous-chef de Michael Bartocetti (George\u00a0V), le jeune L\u00e9andre Vivier continue d\u2019inscrire ce petit h\u00f4tel de luxe proche de la Madeleine sur la carte des becs sucr\u00e9s. Autant pour son tea time de haut vol que pour ses p\u00e2tisseries \u00e0 d\u00e9guster sur place, mais aussi \u00e0 emporter.<\/p>\n
LA CR\u00c9ATION. <\/b>Elle marque d\u2019abord par son graphisme \u00e9l\u00e9gant et contemporain en forme de virgule – identique \u00e0 celle de la tarte citron shiso vert qui a fait la renomm\u00e9e du chef. Entre deux couches verticales de p\u00e2te sucr\u00e9e croustillante se nichent une marmelade de rhubarbe confite peu sucr\u00e9e, \u00e9quilibr\u00e9e par un cr\u00e9meux infus\u00e9 \u00e0 la baie d\u2019Andaliman (poivre indon\u00e9sien floral qui engourdit l\u00e9g\u00e8rement la langue), et un biscuit moelleux vanille\u2026<\/p>\n
\n Cet article est r\u00e9serv\u00e9 aux abonn\u00e9s. Il vous reste 91% \u00e0 d\u00e9couvrir.\n <\/p>\n
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