Patissier Brian Joyeux sets himself apart by both his
skill and his creativity. His eclairs, tarts, macaroons
and other marvellous products are a real treat, made
from carefully selected ingredients.
This Parisian pastry chef has been based in the Congrès district since 2014,
where he bakes three cakes a day. A chic and modern showcase packed with merveilleux,
baba au rhum, mille-feuille, éclairs, viennoiseries,
Kouglof, pretzels and, last but not least, macaroons, the house speciality.
