“Sylvie invites you to Coquelicot, where you will find the true artisan workshops’ soul.”
Coquelicot’s pastry cooks work is based on simple recipes representing French regions tradition : éclairs, religieuses, Paris-Brest, mille-feuilles, burnt creames, not forgetting the flans and chocolate fondant.
Every day, you will find a range of home made macaroons.
On weekends, you will discover the desserts and lemon meringue pies elaborated by our Pastry Chef.
Every day, you will find a range of home made macaroons.
On weekends, you will discover the desserts and lemon meringue pies elaborated by our Pastry Chef.
Our pies are divided in 2 categories : fresh pies and cooked pies.
Fresh pies (only the dough is cooked) garnished with lemon, or chocolate, other citrus fruits or season fruits.
Our cooked pies (everything is cooked : dough, cream, fruits) are listed in the pies menu (pdf) that changes twice a year.
Fresh pies (only the dough is cooked) garnished with lemon, or chocolate, other citrus fruits or season fruits.
Our cooked pies (everything is cooked : dough, cream, fruits) are listed in the pies menu (pdf) that changes twice a year.
