A place for high end pastry lovers to create their own gluten-free eclairs. Developed by gourmet pastry chef Gregory Cohen and 2014 World Champion of arts sucrés Johanna le Pape, the eclairs put a luxury spin on Pinkberry or Chipotle-style customization. Select a base made fresh from raw, all-natural ingredients, then add toppings like coconut creme, passion fruit marshmallows, and lemon meringues.
I loved the chocolate tonka with caramelized nuts and pralines. The choux base is outstanding, flavorful with a pleasant, crispy-yet-fluffy texture. The tatin caramélisé was another favorite, featuring caramelized apples, vanilla cream, and crunchy granola topping. The mango passion confit was not to my taste, though the coconut cream and marshmallow topping was excellent. Finally, I'm not crazy about the café latte. I'm pretty sure that's because my American sapictive sensations are triggered only by cloyingly sweet things. A more refined palette would likely appreciate it.