World Pastry Champion in 2005. He has four shops in Paris, including the Café Michalak. Soon to be opened in Japan.
This recipe’s simplicity is almost sublime: from ultra-crisp to infinitely smooth, with a lychee-infused Chantilly cream that is both distinctive and light. Working with cream relies on a pastry chef’s unique skill! Here, it enhances the flavour of all the other ingredients.Discover his French Touch recipe
An extreme interplay of texture from ultra-crisp to infinitely smooth