Pastry chef and chocolatier at the Maison Bouillet founded in 1977, and owner of 9 shops in Lyon, and of several corners in Japan. Member of the Relais Desserts International association.
This recipe’s originality comes from its yuzu core dipped in Excellence Cream. And, because a Mont-Blanc always has some Chantilly cream, this version uses it to encircle the generous yuzu core.Discover his French Touch recipe
A Mont-Blanc always has some Chantilly cream