Yannick Alléno launches folded pastry at the Stay Faubourg
The three-star chef Pavilion Ledoyen and Sylvain Petrel, pastry chef of the Stay Faubourg, pay tribute to the expertise of the House Lognon, creator of pleats for large fashion houses, film and opera. It is from the forms of a model of this French house exceptional know-how, the pastry chef has designed a new collection of desserts, “folded pastry at the Faubourg Stay” which will decline over the seasons, like the haute couture collections. For this winter, it is a delicate and sweet transparent sheet and a creamy vanilla crème brûlée. The elements of the dessert are imprisoned in a mold designed through the head of the House Lognon, giving it that unique shape. B.D.